Unique Recipe RaspberryWhite Chocolate Cream Cake Delicious Steady

Home cooking ultimate Raspberry-White Chocolate Cream Cake easy, fast, practical.

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

Good Morning every body, at this time you get present recipe Raspberry-White Chocolate Cream Cake with 23 ingredients and 7 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to 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 not appropriate desired, and many others. Immediately, below are 23 ingredients and 7 stages of easy cooking Raspberry-White Chocolate Cream Cake.

Ingredients all Raspberry-White Chocolate Cream Cake

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

If all main ingredients 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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