Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, raspberry-white chocolate cream cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Raspberry-White Chocolate Cream Cake is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. 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:

1. Take Raspberry Filling
2. Prepare granulated sugar
3. Prepare cornstarch
4. Take salt
5. Get Seagrams mixed berry wine cooler
6. Prepare butter or margarine
7. Prepare almond extract
8. Prepare Red food color, if desired
9. Prepare Cake
10. Get 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. Get whipping cream
16. Take eggs
17. Take almond extract
18. Get White Chocolate Frosting
19. Get 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. Make ready butter or margarine, softened
23. Take 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.
8. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food raspberry-white chocolate cream cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!