• 4 ounces white baking chocolate, roughly chopped
• 2/3 cup milk
• 1/2 cup unsalted butter, room temperature
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 eggs, room temperature
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 2 cups all-purpose flour*
• 1 teaspoon baking soda
• 1 cup chopped pecans
• White Chocolate Frosting
• 4 ounces white baking chocolate, roughly chopped
• 1 package (8 oz) cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 4 cups Imperial Sugar Confectioners Powdered Sugar
• 2-4 tablespoons raspberry preserves
• Pecans and fresh raspberries to decorate

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
2. In a small saucepan, add milk and white chocolate and heat over medium flame until chocolate is melted. Set aside to cool for 5-10 minutes.
3. In bowl of a stand mixer, add butter and sugar and beat with paddle attachment beat on low speed until light and fluffy, about 5 minutes.
4. Beat in eggs, one at a time, scraping sides of bowl with a spatula, if needed.
5. Beat in oil and cooled melted chocolate mixture.
6. Alternately add buttermilk with all-purpose flour and baking soda. Beat until just combined.
7. With a spatula, stir in pecans. Expect batter to be thin. Do not add any more flour!!!
8. Divide cake batter between two cake pans.
9. Bake in preheated oven for 28 minutes or until a toothpick inserted in center comes out clean.
10. Remove from oven and cool completely in cake pans before inverting on wire racks.
11. To prepare frosting: Add white chocolate to a heatproof bowl placed on top of a saucepan with simmering water (make sure bowl does not touch water). Stir until chocolate is melted. Remove and let cool completely.
12. In bowl of a stand mixer, add cream cheese and butter and beat with paddle attachment on low speed until light and fluffy.
13. Stir in melted and cooled while chocolate followed by powdered sugar, 1/2 cup at a time, beating well after each addition.
14. Once all sugar is added, increase mixer speed to medium-high and beat for an additional 2 minutes.14
15. Remove 1/3 of frosting and mix with raspberry preserves.
16. Spoon and spread raspberry white chocolate frosting over top of first layer.
17. Top with second cake layer.
18. Refrigerate for 30 minutes.
19. With a small spatula or back of a spoon, frost top and sides of entire cake with remaining white chocolate frosting.
20. Decorate cake with pecans and raspberries.

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs, room temperature
• 1 cup milk, room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup black tea, room temperature

• 1/3 cup butter
• 1/3 cup milk
• 1/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• sprinkles

1. Heat oven to 350 F. Line a 13X9″ baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
3. Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
4. Stir in the black tea. Batter will be thin.
5. Pour into the prepared pan.
6. Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Remove the pan from the oven and cool completely on a wire rack.

1. In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
2. Stir in the cocoa powder. Cook for an additional 1 minute.
3. Remove from the heat and quickly stir in the powdered sugar.
4. Pour the frosting over the cake.
5. Refrigerate for 30 minutes before cutting into pieces.

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• 1 cup butter, room temperature
• 2 1/2 cups white granulated sugar
• 4 eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 cup unsweetened baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 2 cups milk, room temperature
• 6 oz baking semi-sweet chocolate, chopped
• 3/4 cup heavy cream

1. Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
2. In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
6. Gradually add to creamed mixture alternately with milk, beating well after each addition.
7. Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes before removing from pan to wire rack to cool completely.
9. To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
10. Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
11. Finish with sprinkles.
12. Slice the cake, once the ganache is set.

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