Raspberry-White Chocolate Cream Cake

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READY IN:
SERVES:
16
UNITS:
US

Ingredients Nutrition

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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