Raspberry-White Chocolate Cream Cake.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, raspberry-white chocolate cream cake. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
Raspberry-White Chocolate Cream Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes yummy. They are fine and they look fantastic. Raspberry-White Chocolate Cream Cake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- {Take of Raspberry Filling.
- {Take of granulated sugar.
- {Make ready of cornstarch.
- {Get of salt.
- {Make ready of Seagrams mixed berry wine cooler.
- {Get of butter or margarine.
- {Take of almond extract.
- {Get of Red food color, if desired.
- {Get of Cake.
- {Prepare of white chocolate baking bars (from 6-oz. package), chopped.
- {Get of Gold Medal all-purpose flour.
- {Take of granulated sugar.
- {Take of baking powder.
- {Get of salt.
- {Take of whipping cream.
- {Get of eggs.
- {Prepare of almond extract.
- {Get of White Chocolate Frosting.
- {Get of white chocolate baking bars (from 6-oz package), chopped.
- {Get of powdered sugar.
- {Make ready of plus 2 tsp. Seagrams mixed berry wine cooler.
- {Take of butter or margarine, softened.
- {Prepare of 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..
So that is going to wrap this up for this special food raspberry-white chocolate cream cake recipe. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!