Raspberry-White Chocolate Cream Cake

• Ready In: 0 mins
• 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

1. 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.
2. Boil and stir 1 minute; remove from heat. Stir in wine cooler, butter, 1/8 tsp. almond and food coloring.
3. Cover and refrigerate until chilled.
4. Prepare cake: Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches.
5. Heat white baking bar over low heat, stirring occasionally, until melted; cool.
6. Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve.
7. Beat whipping cream in chilled large bowl until stiff; reserve.
8. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract.
9. Fold egg mixture into whipping cream.
10. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
11. Pour into pans. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done.
12. Cool 10 minutes; remove from pans.
13. Cool completely on wire racks. Fill layers with Raspberry Filling.
14. Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool.
15. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
16. If necessary, stir in additional wine cooler, 1 teaspoon at a time. Spread over side and top of cake.