Fast Guide to Homemade 5-Star Raspberry-White Chocolate Cream Cake

Wishing to dine Raspberry-White Chocolate Cream Cake a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with helpful procedures on cooking a Raspberry-White Chocolate Cream Cake like a famous chef made.

We hope you got insight from reading it, now let's go back to raspberry-white chocolate cream cake recipe. To make raspberry-white chocolate cream cake you need 23 ingredients and 7 steps. Here is how you do that.

To cook an extraordinary Raspberry-White Chocolate Cream Cake, here are the materials needed:

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

After readying the ingridients, next you are ready to make your 5-star Raspberry-White Chocolate Cream Cake by following the procedures on this section:

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..

Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream. Beat cake mix, milk, eggs, raspberry flavor and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Heat the heavy whipping cream in the microwave until it just begins to boil. Prepare White Chocolate Cream Cheese Frosting. Top with raspberries just before serving.

Recipe : Raspberry-White Chocolate Cream Cake

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Simple tips to make Raspberry-White Chocolate Cream Cake

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