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    Raspberry-White Chocolate Cream Cake


    Source of Recipe


    Betty Crocker

    List of Ingredients




    Raspberry Filling (See Below)
    3 ounces white baking bars (white chocolate), from 6-ounce package, 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 whipping (heavy) cream
    3 eggs
    1 teaspoon almond extract
    White Chocolate Frosting (See Below)

    Recipe



    Make Raspberry Filling.

    Heat oven to 350 degrees F. Grease and flour bottoms and sides of 2 round pans, 8 or 9x1 1/2 inches.

    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.

    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.

    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.

    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.

    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

    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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