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23 ingredients, 7 steps, cooking Raspberry-White Chocolate Cream Cake

Good Morning mother, at this time you can make recipe Raspberry-White Chocolate Cream Cake with 23 ingredients and 7 steps. Next this is how to cook, please observe carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 23 ingredients and 7 stages of easy cooking Raspberry-White Chocolate Cream Cake.

Ingredients for Raspberry-White Chocolate Cream Cake

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

If all raw materials Raspberry-White Chocolate Cream Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking 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. Finish and Enjoy.

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