White Chocolate Raspberry Pecan Cake

Hello everyone,   

Today has been a bad day for me… I found out I have another blood clot in my right leg. It’s in the middle of my thigh. I’m seeing my MD. tomorrow plus the specialist… I have so many Dr!!!  I scared my husband today (not on purpose) I was so tired after I came home from the Dr. that I fell sound asleep. Ray called me 8 times and I slept right though all the phone calls. I was supposed to pick him up from the commuter van. It’s only about 2 miles from our house thankfully… I’m not sure what’s going to happen this 2nd blood clot isn’t good. The Dr. is thinking I might have one in my lungs. I’ve been having some wierd breathing spurts. This is all related to the Sarcoidosis, I knew that this could happen just not so soon. I also have some skin rashes and a couple of infections. You know what they say, when it rains it pours, well it’s pouring on me today!!!   

I hope I can get the Vet cakes done the way I want them to look this weekend. I don’t have a lot of energy, right now. I’m going to the store tomorrow after my appts to get some stuff for them.   

I made this cake for the fair a couple of years ago and I won 1st place! It’s from a Soft as Silk recipe book, that came out several years ago. All the cake recipes in the book were fair winners. I have tried many of them, and can see why they won! I can’t recall the name of the lady that made this cake right now, I’ll have to search for it.       

White Chocolate Raspberry Pecan Cake

8 egg whites 

½ tsp. cream of tartar 

1 ½ cups granulated sugar

 2 cups all-purpose flour or 2 ¼ cups cake flour  

 1 tblsp. baking powder   

½ tsp. salt

½ cup vegetable oil  

½ cup cold water  

2 tblsp. raspberry syrup (used for beverages)  

2 tsp. vanilla  

6 egg yolks   

1 package (6 ounces) white baking bars (white chocolate), grated (1 1/3 cups) I use Baker’s white chocolate.   

1 cup finely chopped pecans, toasted   

1 cup raspberry jam   

2 ounces white baking bars (white chocolate) (from 6-ounce package) I use Baker’s white chocolate.   

1 tblsp. butter  

Fresh raspberries, if desired   

1. Heat oven to 325 degrees. Beat egg whites and cream of tartar in medium bowl with electric mixer on high-speed until soft peaks form. Gradually beat in ½ cup of the sugar, 2 tblsp. at a time, until stiff peaks form; set aside.   

2. Mix flour, remaining 1-cup sugar, the baking powder and salt in a large bowl. Beat in oil, water, syrup, vanilla, and egg yolks on medium speed, scraping bowl occasionally, until blended. Stir in grated white chocolate and chopped pecans. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased angel food cake pan (tube pan), 10×4 inches.   

3. Bake 1 hour and 10 minutes to 1 hour and 15 minutes or until top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.   

4. Heat jam in 1-quart saucepan over medium heat, stirring constantly, until bubbly. Drizzle over cake. Cool completely. Heat 2 ounces white chocolate and the butter in 1-quart saucepan over medium heat, stirring constantly, until smooth. Drizzle over jam. Garnish with raspberries.   

Enjoy everyone!!!   

Amanda 🙂