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Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake
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Prep Time:
1 hour 25 minutes
Total Time:
4 hours 5 minutes
Indulge in a heavenly marriage of raspberries and white chocolate with this decadent showstopper cake.
Ingredients:
  • 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
  • 3 oz white chocolate baking bars (from 6-oz 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
  • 1 teaspoon almond extract
  • 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
Instructions:
  • Combine sugar, cornstarch, and salt in a 1 1/2-quart saucepan. Pour in wine cooler and cook over medium heat until thickened and boiling. Boil for 1 minute, then remove from heat. Add butter, almond extract, and red food color. Chill covered in the refrigerator.
  • Preheat the oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. In a 1-quart saucepan, gently melt 3 ounces of baking bars over low heat, stirring occasionally, then let cool.
  • First, combine flour, 1 1/2 cups granulated sugar, baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside. Next, in a chilled large bowl, use an electric mixer to beat whipping cream on high speed until stiff peaks form. Then, in another medium bowl, beat eggs on high speed for about 5 minutes until thick and lemon colored. Gradually beat in melted baking bars and 1 teaspoon almond extract on low speed.
  • Gently combine egg mixture with whipped cream. Gradually fold in flour mixture, adding about 1/2 cup at a time, until fully incorporated. Transfer the batter into pans.
  • Bake 8-inch rounds for 35-40 minutes or 9-inch rounds for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes before removing them from the pans. Then, let them cool completely on a rack for about 1 hour.
  • Melt 3 ounces of baking bars in a 1-quart saucepan over low heat, stirring occasionally until smooth; cool. Beat the melted baking bars and remaining frosting ingredients with an electric mixer on medium speed until smooth and spreadable. Add extra wine cooler, if needed, 1 teaspoon at a time.
  • Fill cake layers with luscious raspberry filling, then generously spread frosting over the entire cake for a delicious finish.

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