A spectacular cake both in taste and presentation.

White Chocolate Mousse Cake

Cake:
1 (16-ounce) package pound cake mix
3/4 cup milk
2 large eggs
1/2 cup natural California pistachios, chopped
1 teaspoon vanilla extract

Filling:
1/3 cup butter or margarine, at room temperature
2/3 cup unsifted powdered sugar
1 large egg yolk
3 ounces white chocolate squares, chopped
2 tablespoons heavy cream

Glaze & Topping:
3 ounces dark chocolate (bittersweet or semi-sweet), chopped
1/4 cup heavy cream
1/2 cup raspberries
1/4 cup natural California pistachios, chopped

Cake: Beat cake mix with milk and 2 eggs as package directs. Mix in pistachios and vanilla extract. Grease bottoms of two small 6-inch diameter (approximately 3 cup) baking dishes. Pour batter into dishes. Bake at 350°F (175°C) for 40 minutes or until done. Cool 15 minutes in dishes then invert onto wire racks and cool. Wrap and freeze one cake for use another time.
Filling: Beat butter with powdered sugar and 1 egg yolk until smooth. Melt white chocolate with cream in saucepan, stirring over low heat, then beat smooth with wire whip. Beat into butter mixture and cool until spreadable consistency.
Glaze: In saucepan, combine chocolate and cream; stir over low heat until melted. Cool until it begins to thicken, then spread on top and sides of cake. (To soften glaze, warm over hot water.)
Assembly: Split one cake into three thin layers and divide filling between two center layers. Cover cake with plastic wrap and chill until set.
Spread with Dark Chocolate Glaze, then decorate top with raspberries and chopped pistachios. Cake is best served when it has been at room temperature at least 30 minutes. Cover and chill any leftovers.

Makes 12 servings.

Recipe and photograph provided courtesy of the California Pistachio Board.