Raspberry-White Chocolate Cream Cake is the nomero uno that comes to most people’s thought when it comes to a delightul meal. Today, we are going to provide you steps on serving a tasty Raspberry-White Chocolate Cream Cake.
We hope you got insight from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook it.
First of all, here are the ingridients that you should ready to cook Raspberry-White Chocolate Cream Cake:
- Use of Raspberry Filling.
- Provide 1/4 cup of granulated sugar.
- Take 2 tsp. of cornstarch.
- Take 1/8 tsp. of salt.
- Prepare 1 cup of Seagrams mixed berry wine cooler.
- Provide 1 Tbs. of butter or margarine.
- You need 1/8 tsp. of almond extract.
- Provide of Red food color, if desired.
- Provide of Cake.
- You need 3 oz. of white chocolate baking bars (from 6-oz. package), chopped.
- Use 2 1/4 cups of Gold Medal all-purpose flour.
- Take 1 1/2 cups of granulated sugar.
- Take 2 1/4 tsp. of baking powder.
- Provide 1/2 tsp. of salt.
- Prepare 1 2/3 cups of whipping cream.
- Take 3 of eggs.
- Use 1 tsp. of almond extract.
- You need of White Chocolate Frosting.
- Get 3 oz. of white chocolate baking bars (from 6-oz package), chopped.
- Take 3 cups of powdered sugar.
- Get 2 Tbs of plus 2 tsp. Seagrams mixed berry wine cooler.
- You need 2 Tbs. of butter or margarine, softened.
- Prepare 1/4 tsp. of almond extract.
After readying the ingridients, now we are set to make our yummy 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..
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Recipe : Raspberry-White Chocolate Cream Cake
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