How to Prepare Appetizing Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake.

Raspberry-White Chocolate Cream Cake You can have Raspberry-White Chocolate Cream Cake using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients of Raspberry-White Chocolate Cream Cake

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

Raspberry-White Chocolate Cream Cake step by step

  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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