Recipe of Raspberry-White Chocolate Cream Cake

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, raspberry-white chocolate cream cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

Simple Way to Make Raspberry-White Chocolate Cream Cake

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

Ingredients

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

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

Instructions

Instructions 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.

As simple as that Recipe of Raspberry-White Chocolate Cream Cake

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