White Raspberry Cream Cake

1 cups unbleached, all-purpose flour

2 cups sugar, divided

¼ cup confectioners' sugar

1 tablespoon baking powder

½ teaspoon salt

1½ sticks unsalted butter, melted

1 cup milk

1 quart heavy cream, divided

2 teaspoons vanilla extract

4 eggs

1 egg yolk

1 pint raspberries

2 ounces dark chocolate

Heat oven to 350 degrees. Grease two 8- or 9-inch round cake pans.

Whisk together in a large bowl flour, 1 cup sugar, confectioners' sugar, baking powder and salt.

In a second bowl whisk together butter, milk, 1 tablespoon of the heavy cream, vanilla, the eggs and egg yolk. Blend the wet ingredients into the dry mixture until smooth. Divide the batter between prepared pans and bake 25 minutes or until tops spring back. Remove from pans and cool on racks.

When cakes are cool, beat the remaining heavy cream and sugar until stiff peaks form. Spread a thin layer of whipped cream on one of the layers.

Reserve 10 whole raspberries; slice remaining raspberries in half and place them on top of the whipped cream. Spread another thin layer of whipped cream on the raspberries and top with second cake layer. Frost the top and sides of the cake, reserving some for garnish.

With a piping bag make 5 to 6 puffs of whipped cream on the top and around the bottom of the cake; place a whole raspberry on each puff. Grate dark chocolate over all.

Serves 10 to 12.

@Recipe nutrition:Nutrition values per serving: 600 calories, 45 g fat (28 g saturated), 48 g carbohydrates, 1 g fiber, 6 g protein, 230 mg cholesterol, 300 mg sodium.