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.

Yield: 16 servings

Ingredients

Raspberry Filling

• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 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

Cake

• 3 ounces white chocolate baking bars (from 6 ounce package), chopped
• 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 = 2 teaspoons raspberry-flavored wine cooler or water
• 2 tablespoons butter or margarine, softened
• 1/4 teaspoon almond extract

Instructions

1. In a 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.
2. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color.
3. Cover and refrigerate until chilled.
4. Heat oven to 350 degrees F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans.
5. In a 1 quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
6. In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside.
7. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside.
8. 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.
9. Fold egg mixture into whipped cream.
10. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
11. 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.
12. Cool for 10 minutes; remove from pans.
13. Cool completely on cooling rack, about 1 hour.
14. In a 1 quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
15. 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.
16. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Notes

Sprinkle with toasted almonds for an extravagant touch.

* 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

Per serving: Calories 410 (Calories from Fat 125); Total Fat 14g (Saturated Fat 8g); Cholesterol 70mg; Sodium 220mg; Total Carbohydrate 67g (Dietary Fiber 0g); Protein 4g

Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker