Steps to Prepare Speedy Raspberry-White Chocolate Cream Cake

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Raspberry-White Chocolate Cream Cake is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook it.

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

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