Raspberry-White Chocolate Cream Cake

Name: Raspberry-White Chocolate Cream Cake
Ingredients: 14 cup sugar; 2 tablespoons cornstarch; 18 teaspoon salt; 1 cup raspberry-flavored wine cooler; 1 tablespoon butter or 1 tablespoon margarine; 18 teaspoon almond extract; 2 drops red food coloring; 3 ounces white chocolate baking bar, chopped; 2 14 cups all-purpose flour; 1 12 cups sugar; 2 14 teaspoons baking powder; 12 teaspoon salt; 1 23 cups heavy whipping cream; 3 eggs; 1 teaspoon almond extract; 3 ounces white chocolate baking bar, chopped; 3 12 cups powdered sugar; 4 tablespoons raspberry-flavored wine coolers (plus 2 teaspoons); 14 cup butter or 14 cup margarine, softened; 12 teaspoon almond extract

20 ingredients

27 steps

Ingredients

14 cup sugar
2 tablespoons cornstarch
18 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or 1 tablespoon margarine
18 teaspoon almond extract
2 drops red food coloring
3 ounces white chocolate baking bar, chopped
2 14 cups all-purpose flour
1 12 cups sugar
2 14 teaspoons baking powder
12 teaspoon salt
1 23 cups heavy whipping cream
3 eggs
1 teaspoon almond extract
3 ounces white chocolate baking bar, chopped
3 12 cups powdered sugar
4 tablespoons raspberry-flavored wine coolers (plus 2 teaspoons)
14 cup butter or 14 cup margarine, softened
12 teaspoon almond extract

Directions

1

Prepare Raspberry Filling: Mix 1/4 cup sugar, corn starch and 1/8 tsp.
2

salt in a 1 1/2-quart saucepan.
3

Stir in wine cooler.
4

Cook over medium heat, stirring constantly, until mixture thickens and boils.
5

Boil and stir 1 minute; remove from heat.
6

Stir in wine cooler, butter, 1/8 tsp.
7

almond and food coloring.
8

Cover and refrigerate until chilled.
9

Prepare cake: Heat oven to 350-degrees.
10

Grease and flour 2 round cake pans, 8-inchs or 9-inches.
11

Heat white baking bar over low heat, stirring occasionally, until melted; cool.
12

Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp.
13

salt; reserve.
14

Beat whipping cream in chilled large bowl until stiff; reserve.
15

Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp.
16

almond extract.
17

Fold egg mixture into whipping cream.
18

Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
19

Pour into pans.
20

Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done.
21

Cool 10 minutes; remove from pans.
22

Cool completely on wire racks.
23

Fill layers with Raspberry Filling.
24

Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool.
25

Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
26

If necessary, stir in additional wine cooler, 1 teaspoon at a time.
27

Spread over side and top of cake.