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Recipe: Delish Raspberry-White Chocolate Cream Cake

Healthy nutrients is foodstuff that includes quite a number vitamins and minerals that the body wants to stay healthy. For that we cannot simply cook nutrients especially for family we love. If you are seeking ideas for cooking for the family at present or desire to cook dinner this Raspberry-White Chocolate Cream Cake recipe then you have come to the right place. Discover the finest Raspberry-White Chocolate Cream Cake recipes purely on our weblog and discover different recipes too. We present in simple terms the best of these Raspberry-White Chocolate Cream Cake recipes.

Raspberry-White Chocolate Cream Cake

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Interesting is not it, natural and organic dwelling is a necessity no longer a choice. With a bit of luck you'll cash in on the object above. Now we come lower back to the raspberry-white chocolate cream cake recipe. To cook raspberry-white chocolate cream cake you need 23 ingredients and 7 steps. Here's the way to prepare dinner the recipe..

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

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

Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally. Stir until chocolate is completely melted. Add the sugar, vanilla and eggs and whisk until well combined. Then fold in the flour and baking powder. Sift flour with baking powder, baking soda, and salt.

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