GMA Recipe: White Chocolate Raspberry Mousse Cake

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White Chocolate Raspberry Mousse Cake
From Lynne Tennant of San Antonio, Texas
Monday, November 13, 2006

Desperate housewives are always on the lookout for great new recipes and here's one! From the nationwide, 'Desperate For Dinner Sweepstakes' here's one of the best recipes from the new cookbook, "The Desperate Housewives Cookbook: Juicy Dishes and Saucy Bits," on Good Morning America.

Ingredients

1 cup sugar

1 cup all purpose flour

1/4 cup unsalted butter

1/2 cup water

1/4 vegetable oil

1 egg

1/4 cup buttermilk

3/4 teaspoon baking soda

1/2 teaspoon almond extract

2 cups fresh raspberries

5 tablespoons confectioners sugar

8 ounces premium white chocolate

2 ounces melted unsalted butter

3 eggs separated

1 3/4 cup heavy whipping cream

1 tablespoon raspberry sauce that you have prepared

1 tablespoon granulated white sugar

Directions

1. Make the cake. Preheat oven to 350° F.

2. In a large bowl, mix sugar and flour.

3. In a small saucepan, melt butter, water and oil over medium-high heat.

4. After boiling, pour over flour and sugar and mix.

5. Add egg, buttermilk, baking soda, and almond extract and mix thoroughly.

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

7. While the cake is baking, mix raspberries and sugar in small saucepan. Cook for 3 minutes to 4 minutes until berries become soft.

8. Puree mixture in food processor. Strain through sieve and discard seeds. Set aside.

9. Prepare the White Chocolate Mousse. In medium saucepan, melt chocolate and butter.

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

11. In large bowl, beat egg whites until stiff peaks form.

12. In a second bowl, beat 3/4 cup of whipping cream until stiff peaks form.

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

14. Make the Raspberry Whipped Cream frosting. Mix the remaining 1 cup of whipping cream, 1 tablespoon of the prepared raspberry sauce and sugar into a large bowl. Cover and refrigerate with beaters for at least 30 minutes.

15. When you are ready to assemble the cake, remove frosting from refrigerator and beat mixture until soft peaks form.

16. Cut cake in half. Place 1/2 cake on serving tray.

17. Spread 1/2 of white chocolate mousse mixture over cake. Spread raspberry sauce over mousse. Spread remaining mousse over sauce.

18. Place remaining cake on top of mousse. Frost entire cake with raspberry whipped cream.

Recipe copyright 2006, The Desperate Housewives Cookbook: Juicy Dishes and Saucy Bits