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We hope you got benefit from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. To make raspberry-white chocolate cream cake you only need 23 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Raspberry-White Chocolate Cream Cake:
- Use Raspberry Filling
- Provide 1/4 cup granulated sugar
- Provide 2 tsp. cornstarch
- You need 1/8 tsp. salt
- Take 1 cup Seagrams mixed berry wine cooler
- Take 1 Tbs. butter or margarine
- Prepare 1/8 tsp. almond extract
- Prepare Red food color, if desired
- Prepare Cake
- Use 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Take 2 1/4 cups Gold Medal all-purpose flour
- Prepare 1 1/2 cups granulated sugar
- Get 2 1/4 tsp. baking powder
- Provide 1/2 tsp. salt
- Prepare 1 2/3 cups whipping cream
- Provide 3 eggs
- Take 1 tsp. almond extract
- Prepare White Chocolate Frosting
- Prepare 3 oz. white chocolate baking bars (from 6-oz package), chopped
- You need 3 cups powdered sugar
- Prepare 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Get 2 Tbs. butter or margarine, softened
- You need 1/4 tsp. almond extract
Instructions to make Raspberry-White Chocolate Cream Cake:
- 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.
- 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.
- 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.
- 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 cooling rack, about 1 hour.
- 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.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally. Stir until chocolate is completely melted. Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder. Sift flour with baking powder, baking soda, and salt.
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