Raspberry White Chocolate Cake
Raspberry White Chocolate Cake. Pour batter into the prepared pans. Cover with another cake layer and repeat.
Add cooled melted chocolate and raspberry flavor; mix well. In the large bowl, beat butter and sugar with the electric mixer until light and fluffy. Spoon half the batter into a bowl, cover with plastic wrap and set aside at room temperature.
Add white chocolate; stir until chocolate melts.
Gradually beat in confectioners' sugar until light and fluffy.
In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla. In the small microwave-safe bowl, heat milk until hot, but not boiling. Spread ½ of raspberry filling onto the top.
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Jacquelyn Tapper
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