White Chocolate Raspberry Mousse Cake

Ingredients

Cooking Directions

Cake:

Preheat oven to 350 degrees.

In a large bowl, mix sugar and flour. In a small saucepan, melt butter, water and oil over medium-high heat. After boiling, pour over dry ingredients and mix. Add egg, buttermilk, baking soda, and almond extract and mix thoroughly.

Pour into 10 X 15 greased cake pan. Bake for 10 minutes or until toothpick comes out clean. Remove from oven and cool.

Raspberry Sauce (prepare while cake is baking):

Mix raspberries and sugar in small saucepan.

Cook for 3 minutes to 4 minutes until berries become soft. Puree mixture in food processor.

Strain through sieve and discard seeds. Set aside.

White Chocolate Mousse:

In medium saucepan, melt chocolate and butter.

Separate the 3 eggs. Beat eggs yolks into saucepan and remove from heat. Let cool.

In large bowl, beat egg whites until stiff peaks form. In a second bowl, beat whipping cream until stiff peaks form.

Fold whipping cream and eggs whites into the cooled chocolate mixture. Cover and refrigerate.

Raspberry Whipped Cream Frosting:

1. Mix whipping cream, sauce and sugar into a large bowl.

2. Cover and refrigerate with beaters for at least 30 minutes.

3. Remove from refrigerator and beat mixture until soft peaks form.

Cake Assembly:

Cut cake in half. Place 1/2 cake on serving tray. Spread 1/2 of white chocolate mousse mixture over cake.

Spread raspberry sauce over mousse. Spread remaining mousse over sauce. Place remaining cake on top of mousse.

Frost entire cake with raspberry whipped cream.