Flavor Recipe

Hi everyone, Welcome to our recipe site. Today, I will show you a way to make a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Raspberry-White Chocolate Cream Cake is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Raspberry-White Chocolate Cream Cake is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

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

Steps to make 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.

So that’s going to wrap it up for this exceptional food raspberry-white chocolate cream cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!