Recipe: Luscious Raspberry-White Chocolate Cream Cake

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Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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We hope you got insight from reading it, now let's go back to raspberry-white chocolate cream cake recipe. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

1. Use of Raspberry Filling.
2. Provide 1/4 cup of granulated sugar.
3. Provide 2 tsp. of cornstarch.
4. Get 1/8 tsp. of salt.
5. Use 1 cup of Seagrams mixed berry wine cooler.
6. Provide 1 Tbs. of butter or margarine.
7. Use 1/8 tsp. of almond extract.
8. Get of Red food color, if desired.
9. Prepare of Cake.
10. Provide 3 oz. of white chocolate baking bars (from 6-oz. package), chopped.
11. You need 2 1/4 cups of Gold Medal all-purpose flour.
12. Get 1 1/2 cups of granulated sugar.
13. Take 2 1/4 tsp. of baking powder.
14. Use 1/2 tsp. of salt.
15. Use 1 2/3 cups of whipping cream.
16. Use 3 of eggs.
17. Use 1 tsp. of almond extract.
18. Prepare of White Chocolate Frosting.
19. Get 3 oz. of white chocolate baking bars (from 6-oz package), chopped.
20. Use 3 cups of powdered sugar.
21. Prepare 2 Tbs of plus 2 tsp. Seagrams mixed berry wine cooler.
22. Get 2 Tbs. of butter or margarine, softened.
23. Take 1/4 tsp. of almond extract.

Steps to make Raspberry-White Chocolate Cream Cake:

1. In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in wine cooler. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled..
2. Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool..
3. In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed..
4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans..
5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour..
6. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time..
7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake..

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