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Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.

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Certain foods made from whole grains are great for a quick snack. Starting your morning with a piece of whole grain toasted bread can give you that additional boost you need to get going. Chips and crackers created from whole grains can be excellent for quick treats to eat on the go. Choosing whole grain food items is always better than eating the highly processed grains we commonly obtain in our grocery stores.

A large assortment of easy health snacks is easily available. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. To make raspberry-white chocolate cream cake you only need 23 ingredients and 7 steps. Here is how you achieve it.

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

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