Raspberry-White Chocolate Cream Cake

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, raspberry-white chocolate cream cake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Raspberry-White Chocolate Cream Cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Raspberry-White Chocolate Cream Cake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve that.

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The ingredients needed to make Raspberry-White Chocolate Cream Cake:
  1. Prepare Raspberry Filling
  2. Get 1⁄4 cup granulated sugar
  3. Make ready 2 tsp. cornstarch
  4. Get 1⁄8 tsp. salt
  5. Prepare 1 cup Seagrams mixed berry wine cooler
  6. Take 1 Tbs. butter or margarine
  7. Make ready 1⁄8 tsp. almond extract
  8. Take Red food color, if desired
  9. Take Cake
  10. Prepare 3 oz. white chocolate baking bars (from 6-oz. package), chopped
  11. Take 2 1⁄4 cups Gold Medal all-purpose flour
  12. Get 1 1⁄2 cups granulated sugar
  13. Make ready 2 1⁄4 tsp. baking powder
  14. Get 1⁄2 tsp. salt
  15. Prepare 1 2⁄3 cups whipping cream
  16. Make ready 3 eggs
  17. Prepare 1 tsp. almond extract
  18. Make ready White Chocolate Frosting
  19. Take 3 oz. white chocolate baking bars (from 6-oz package), chopped
  20. Make ready 3 cups powdered sugar
  21. Take 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
  22. Make ready 2 Tbs. butter or margarine, softened
  23. Take 1⁄4 tsp. almond extract

Cream together the Stork with Butter and caster sugar. Add in the eggs and mix well. Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding). 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.

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Instructions to make Raspberry-White Chocolate Cream Cake:
  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.

Mix in the self-raising and plain flour, followed by the melted white chocolate (allow to cool slightly before adding). 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. Dotted with frozen raspberries, the cake itself is light but moist with a crisp crust. Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder.

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