White Chocolate Christmas Torte - cooking recipe

Ingredients

1 1/2 cups butter, cubed
3/4 cup water
4 ounces white baking chocolate, chopped (squares)
1 1/2 cups buttermilk
4 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon rum extract
3 1/2 cups flour, divided
1 cup pecans, chopped, toasted
2 1/4 cups sugar
1 1/2 teaspoons baking soda
Frosting
4 ounces squares white baking chocolate, chopped
8 ounces cream cheese, softened
3 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon rum extract
6 cups confectioners' sugar
1 cup raspberry jam, seedless, divided

Preparation

In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.
In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture.
Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth.
To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.