White Chocolate Raspberry Cake with Orange Cream Frosting

Ingredients

• For the Cake:

• 2-1/2 cups sifted cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 ounces white chocolate, melted
• 1/2 cup boiling orange juice
• 1 cup butter at room temperature
• 2 cups sugar
• 3 eggs at room temperature
• 1 Tablespoon raspberry extract
• 1 cup buttermilk

• For the Frosting:

• 16 ounces cream cheese at room temperature
• 1 cup butter at room temperature
• 2 teaspoon orange extract
• 4 cups sifted powdered sugar
• 1 Tablespoon orange zest
• 2 Cups raspberries, for garnish

Instructions

1. Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans and set aside. Allow chilled ingredients to come to room temperature. Prepare cake: In a small bowl, stir cake flour, soda, and salt. Set aside.
2. Stir melted white chocolate with boiling juice until smooth (about 4 minutes). Set aside to cool. In a large bowl, cream butter and sugar until pale and fluffy. Beat in eggs and raspberry extract. Beat in cooled white chocolate mixture. Add half the flour mixture, then half the buttermilk. Add remaining flour, then remaining buttermilk until thoroughly combined.
3. Pour batter into pans and bake for 25 minutes, or until cakes test done. Cool in pans 20 minutes, then invert onto cooling rack and cool completely.
4. Prepare Frosting: In a large bowl, beat all ingredients, except raspberries, until smooth. Frost cake between layers and over all. Top with raspberries.