Raspberry-White Chocolate Cream Cake

Name: Raspberry-White Chocolate Cream Cake
Total time: 14400 s
Yield: 16 servings
Cuisine: American
Ingredients: 1/4 cup granulated sugar; 2 tsp. cornstarch; 1/8 tsp. salt; 1 cup Seagrams mixed berry wine cooler; 1 Tbs. butter or margarine; 1/8 tsp. 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 tsp. baking powder; 1/2 tsp. salt; 1 2/3 cups whipping cream; 3 eggs; 1 tsp. almond extract; 3 oz. white chocolate baking bars (from 6-oz package), chopped; 3 cups powdered sugar; 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler; 2 Tbs. butter or margarine, softened; 1/4 tsp. almond extract

Adrianne Meszaros @adriannemeszaros

The last time we made this cake was in 2000 for my daughter, Casey's first communion. It was nice to make it again and reminisce about the memories that we had that day.

Adrianne Meszaros @adriannemeszaros

The last time we made this cake was in 2000 for my daughter, Casey's first communion. It was nice to make it again and reminisce about the memories that we had that day.

Saved

Ingredients

4 hours

16 servings

Raspberry Filling
1/4 cupgranulated sugar
2 tsp.cornstarch
1/8 tsp.salt
1 cupSeagrams mixed berry wine cooler
1 Tbs.butter or margarine
1/8 tsp.almond extract
Red food color, if desired
Cake
3 oz.white chocolate baking bars (from 6-oz. package), chopped
2 1/4 cupsGold Medal all-purpose flour
1 1/2 cupsgranulated sugar
2 1/4 tsp.baking powder
1/2 tsp.salt
1 2/3 cupswhipping cream
3eggs
1 tsp.almond extract
White Chocolate Frosting
3 oz.white chocolate baking bars (from 6-oz package), chopped
3 cupspowdered sugar
2 Tbsplus 2 tsp. Seagrams mixed berry wine cooler
2 Tbs.butter or margarine, softened
1/4 tsp.almond extract

Saved

Steps

4 hours

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.