Raspberry-White Chocolate Cream Cake

Name: Raspberry-White Chocolate Cream Cake
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 0 teaspoons almond extract; 1 teaspoon almond extract; 85 grams white chocolate baking bars (from 6-oz package), chopped; 2 teaspoons baking powder; 1 Tbsp butter or margarine; 2 Tbsps butter or margarine, softened; 2 Tbsps cornstarch; 3 eggs; 532 milliliters Gold all-purpose flour; 59 milliliters granulated sugar; 355 milliliters granulated sugar; 710 milliliters powdered sugar; 237 milliliters raspberry-flavored wine cooler; 2 Tbsps raspberry-flavored wine cooler or water; 16 servings Red food color, if desired; 0 teaspoons salt; 1 teaspoons salt; 394 milliliters whipping cream

Raspberry-White Chocolate Cream Cake might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains roughly 5g of protein, 18g of fat, and a total of 419 calories. Head to the store and pick up salt, raspberry-flavored wine cooler, almond extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 5 minutes.

Instructions

In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.

Ingredients you will need

Almond Extract

Red Food Color

Corn Starch

Butter

Cooler

Sugar

Salt

Wine

Equipment you will use

Sauce Pan

Heat oven to 350F. 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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Sauce Pan

Oven

In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.

Ingredients you will need

Granulated Sugar

Almond Extract

Whipping Cream

Baking Powder

All Purpose Flour

Lemon

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Fold egg mixture into whipped cream.

Ingredients you will need

Whipped Cream

Egg

Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.

Ingredients you will need

All Purpose Flour

Pour into pans.

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

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.

Ingredients you will need

Frosting