How to Prepare Quick Raspberry-White Chocolate Cream Cake

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, raspberry-white chocolate cream cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Raspberry-White Chocolate Cream Cake is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Raspberry-White Chocolate Cream Cake is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

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

Steps 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.

So that’s going to wrap it up with this special food raspberry-white chocolate cream cake recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!