Raspberry-White Chocolate Cream Cake
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this
combo in this decadent, show-stopping cake.
- 1/4 cup granulated sugar
- 2 tablespoons
- 1/8 teaspoon salt
- 1 cup raspberry-flavored wine cooler
- 1 tablespoon
butter or margarine
- 1/8 teaspoon almond extract
- Red food color, if desired
- 3 ounces white chocolate baking bars (from 6 ounce package),
- 2 1/4 cups Gold Medal all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 2/3 cups whipping cream
- 3 eggs
- 1 teaspoon almond extract
White Chocolate Frosting
- 3 ounces white chocolate baking
bars (from 6 ounce package), chopped
- 3 cups powdered sugar
- 2 tablespoons
plus 2 teaspoons raspberry-flavored wine cooler or water
- 2 tablespoons butter
or margarine, softened
- 1/4 teaspoon almond extract
- In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt;
stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 for minute; remove from heat.
- Stir in 1 tablespoon
butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color.
- Cover and refrigerate
- Heat oven to 350 degrees 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
- In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and
1/2 teaspoon salt; set aside.
- In chilled large bowl, beat whipping cream with electric
mixer on high speed until stiff peaks form; set aside.
- In medium bowl, beat eggs
on high speed about 5 minutes or until thick and lemon colored; beat in melted baking
bars and 1 teaspoon almond extract on low speed.
- 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.
- Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until
wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans.
- Cool completely on cooling rack, about 1 hour.
- In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally;
- 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.
- Fill cake layers with raspberry filling. Spread frosting over side and top of
Yield: 16 servings
Special Touch: Sprinkle with toasted almonds
for an extravagant touch.
Substitution: Raspberry-flavored soda pop
can be substituted for the raspberry wine cooler in the filling and frosting recipes.
Simply pour the soda pop into a glass and let it stand about 1 hour to release some
of the fizz before using.
Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 125 );
Total Fat 14 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 220 mg; Total Carbohydrate
67 g (Dietary Fiber 0g); Protein 4 g
Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 8 %; Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from
Betty Crocker 2007/TM General Mills.