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Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

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We hope you got insight from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. To cook raspberry-white chocolate cream cake you only need 23 ingredients and 7 steps. Here is how you cook that.

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

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