Raspberry-White Chocolate Cream Cake Raspberry Filling -- (recipe follows) 3 ounces white 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 whipping (heavy) cream 3 eggs 1 teaspoon almond extract White Chocolate Frosting -- (recipe follows) RASPBERRY FILLING 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 cup raspberry-flavored wine cooler OR 1 cup sparkling raspberry juice 1 tablespoon margarine or butter 1/8 teaspoon almond extract 2 drops red food color (2 to 3 drops), if desired WHITE CHOCOLATE FROSTING 3 ounces white baking bar -- chopped 3 1/2 cups powdered sugar 1/4 cup margarine or butter -- softened 3 tablespoons plus 2 teaspoons raspberry-flavored wine cooler (3 to 4 tablespoons) OR 3 tablespoons plus 2 teaspoons water (3 to 4 1 tablespoons ) 1/2 teaspoon almond extract Prepare Raspberry Filling. Heat oven to 350º. Grease and flour 2 round pans, 8 × 1 1/2 inches or 9 × 1 1/2 inches. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking powder and 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 almond extract. 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. 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 wire racks. Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake. RASPBERRY FILLING: Mix sugar, cornstarch and salt in 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 remaining ingredients. Cover and refrigerate until chilled. 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. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page