Raspberry-White Chocolate Cream Cake
- Ingredients:
- 20
- Serves:
-
16
ingredients
-
*RASPBERRY FILLING *
- 1⁄4 cup sugar
- 2 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 1 cup raspberry-flavored wine cooler
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄8 teaspoon almond extract
- 2 drops red food coloring
-
*CAKE *
- 3 ounces white chocolate baking bar, chopped
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 cups sugar
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 2⁄3 cups heavy whipping cream
- 3 eggs
- 1 teaspoon almond extract
-
*WHITE CHOCOLATE FROSTING*
- 3 ounces white chocolate baking bar, chopped
- 3 1⁄2 cups powdered sugar
- 4 tablespoons raspberry-flavored wine coolers (plus 2 teaspoons)
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1⁄2 teaspoon almond extract
directions
- Prepare Raspberry Filling: Mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-quart saucepan. 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 wine cooler, butter, 1/8 tsp. almond and food coloring.
- Cover and refrigerate until chilled.
- Prepare cake: Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches.
- Heat white baking bar over low heat, stirring occasionally, until melted; cool.
- Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve.
- Beat whipping cream in chilled large bowl until stiff; reserve.
- Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract.
- Fold egg mixture into whipping 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 they test done.
- Cool 10 minutes; remove from pans.
- Cool completely on wire racks. Fill layers with Raspberry Filling.
- Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool.
- Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
- If necessary, stir in additional wine cooler, 1 teaspoon at a time. Spread over side and top of cake.
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Reviews
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I found this recipe originally many years ago in the food digest magazine. I've made it many times and get several special requests for it each year for birthdays. It is a little tricky to make because the cake is very thick and ingredients are folded in, along with quite a few steps but it is delicious!!! Be careful to not spread the filling too close to edge, sometimes I even make it triple layer with filling between both.