Batter – ▢8 oz white chocolate baking bar – ▢¾ cup butter softened – ▢⅕ cups sugar – ▢3 eggs – ▢2 teaspoon vanilla – ▢2 cups buttermilk – ▢3 cups flour – ▢1 teaspoon baking soda – ▢1 teaspoon baking powder – ▢¾ teaspoon salt Filling – ▢1 cup water – ▢½ cup sugar – ▢4 Tablespoons corn starch – ▢32 oz frozen red raspberries – ▢2 Tablespoon lemon juice Frosting – ▢8 oz whit chocolate baking bar – ▢1 cup butter – ▢2 cups powdered sugar – ▢1 teaspoon vanilla – ▢1 tablespoon milk
Preheat oven to 350 degrees. Start by chopping and melting your chocolate. Simply chop it into half inch cubes and transfer to a saucepan. Over low heat stir constantly until just melted. Set aside to cool.
In a large mixing bowl, add your softened room temperature butter. Using a hand or stand mixer, whip for about 90 seconds or until smooth.
Add in eggs, vanilla, and butter milk. Mix until smooth. Add in melted white chocolate and mix until smooth.