White Chocolate Raspberry Cake

Monday was Jon and my 2 year wedding anniversary! We spent that day going to olive garden and seeing Harry Potter at the theater. Also doing lame things like cleaning our house.

The day before, on Sunday, we had a little anniversary party with our friends and family! That was a lot of fun. We went a park in Appleton, so the little kids could play. Everyone brought awesome food. I think a good time was had by all.
Here, see some photos!
A baby named Averna! 

 Pirate Penny and her first mate Parker

 Penny and her favorite aunty

 Jon and Justin. They are silly.

 Sarah and I.

 Mama!

 Sarah and the baby!

 Seth and the rock'n baby.

 Jon <3

 Us. :)

So yeah.
For this party, I wanted to make a cake. An epic cake.
It was my first time making a cake from scratch, and I had a lovely assistant!

Ok, so, firstly, ingredients! SO MANY!

Sarah did a lot of the work, and there aren't many pictures of the process. Woops.

Bakin'!

There were 3 cakes to start with (we changed the recipe a bit to get the extra batter. The recipe below will only make 2 cakes).. but one wasn't all the way cooked, so we ate that one, and had a 2 layer cake for the party.

Justin's piece at the party!

This recipe was borrowed from This Blog.

• 3/4 cup soft butter
• 2 1/4 cups sugar
• 4 eggs
• 1 cup white chocolate chips, melted and cooled
• 1 tsp vanilla extract
• 3 cups flour
• 1 tsp baking powder
• 1/2 tea baking soda
• 1 cup buttermilk (don’t mix with dry stuff)

Cream together butter and sugar. Add in eggs one at a time, making sure to mix thoroughly after each one.  After the eggs are added, mix in the vanilla and the melted chocolate.
Combine the dry ingredients in a separate bowl. 
Add flour mixture to butter mixture, alternately with buttermilk until well combined. Divide batter evenly between two well greased and floured 9″ round cake pans.  Bake at 350 degrees for 28-32 minutes until a toothpick comes out clean.  Cool 10 minutes in pan before turning out onto a wire rack to finish cooling.

For the white chocolate buttercream frosting:
1 cup butter
1 cup shortening
6 oz white chocolate chips melted and cooled
2 cups powdered sugar.
1/8 cup milk

Cream together butter an shortening. Add in melted chocolate and powdered sugar, and slowly add milk until the desired consistency.

For the Raspberry filling

Mix 3/4 cup raspberry preserves and 1/2 cup frosting in a bowl.

Spread the filling on top of cooled cake layer. Place the other layer on top of the filling and spread the rest of the white chocolate frosting over the cake.

Enjoy!