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    Raspberry White Chocolate Cream Cake

    Source of Recipe

    Elaine

    Recipe Introduction

    Raspberries and white chocolate is a flavor marriage made in heaven. Enjoy them both in this decadent, showstopping cake.

    List of Ingredients

    3 ounces white baking bars (white chocolate), from 6-ounce package, chopped
    2 1/4 cups Gold Medal« all-purpose flour
    1 1/2 cups sugar
    2 1/4 teaspoons baking powder
    1/2 teaspoon salt
    1 2/3 cups whipping (heavy) cream
    3 eggs
    1 teaspoon almond extract

    White Chocolate Frosting

    3 ounces white baking bars (white chocolate), from 6-ounce package, chopped
    3 cups powdered sugar
    2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
    2 tablespoons butter or margarine, softened
    1/4 teaspoon almond extract


    Recipe

    1. Make Raspberry Filling. Below.
    2. Heat oven to 350║F. Grease and flour bottoms and sides of 2 round pans, 8 or 9x1 1/2 inches.
    3. Melt white baking bars over low heat, stirring occasionally; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff; reserve. Beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bar and 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 wire rack, about 1 hour.
    6. Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake.

    Raspberry Filling

    1/4 cup sugar
    2 tablespoons cornstarch
    1/8 teaspoon salt
    1 cup raspberry-flavored wine cooler
    1 tablespoon butter or margarine
    1/8 teaspoon almond extract
    Red food color, if desired

    Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. 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.



    Melt white baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining ingredients in medium bowl with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.

 

 

 


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