Raspberry-White Chocolate Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/4 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 cup raspberry-flavored wine cooler |
1 tablespoon butter or 1 tablespoon margarine |
1/8 teaspoon almond extract |
2 drops red food coloring |
3 ounces white chocolate baking bar, chopped |
2 1/4 cups all-purpose flour |
1 1/2 cups sugar |
2 1/4 teaspoons baking powder |
1/2 teaspoon salt |
1 2/3 cups heavy whipping cream |
3 eggs |
1 teaspoon almond extract |
3 ounces white chocolate baking bar, chopped |
3 1/2 cups powdered sugar |
4 tablespoons raspberry-flavored wine coolers (plus 2 teaspoons) |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 teaspoon almond extract |
Directions:
1. Prepare Raspberry Filling: Mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils.
2. Boil and stir 1 minute; remove from heat. Stir in wine cooler, butter, 1/8 tsp. almond and food coloring.
3. Cover and refrigerate until chilled.
4. Prepare cake: Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches.
5. Heat white baking bar over low heat, stirring occasionally, until melted; cool.
6. Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve.
7. Beat whipping cream in chilled large bowl until stiff; reserve.
8. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract.
9. Fold egg mixture into whipping cream.
10. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
11. Pour into pans. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done.
12. Cool 10 minutes; remove from pans.
13. Cool completely on wire racks. Fill layers with Raspberry Filling.
14. Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool.
15. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
16. If necessary, stir in additional wine cooler, 1 teaspoon at a time. Spread over side and top of cake.
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