How to Make Favorite Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake

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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, raspberry-white chocolate cream cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

To get started with this particular recipe, we have to prepare a few components. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry-White Chocolate Cream Cake :

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