Raspberry-White Chocolate Cream Cake.
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, raspberry-white chocolate cream cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Raspberry-White Chocolate Cream Cake is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it is quick, it tastes delicious. They're nice and they look wonderful. Raspberry-White Chocolate Cream Cake is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry-White Chocolate Cream Cake:
- {Prepare of Raspberry Filling.
- {Take of granulated sugar.
- {Make ready of cornstarch.
- {Prepare of salt.
- {Take of Seagrams mixed berry wine cooler.
- {Prepare of butter or margarine.
- {Get of almond extract.
- {Get of Red food color, if desired.
- {Take of Cake.
- {Prepare of white chocolate baking bars (from 6-oz. package), chopped.
- {Prepare of Gold Medal all-purpose flour.
- {Prepare of granulated sugar.
- {Get of baking powder.
- {Take of salt.
- {Take of whipping cream.
- {Take of eggs.
- {Make ready of almond extract.
- {Take of White Chocolate Frosting.
- {Get of white chocolate baking bars (from 6-oz package), chopped.
- {Get of powdered sugar.
- {Prepare of plus 2 tsp. Seagrams mixed berry wine cooler.
- {Take of butter or margarine, softened.
- {Prepare of almond extract.
Steps 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 it up with this exceptional food raspberry-white chocolate cream cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!