RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Clock Icon
1 hr 25 min Prep
4 hr 5 min Total
Pie Iconb
16 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.


Ingredient List
    Raspberry Filling
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon2 tablespoons cornstarch
  • Small check mark in a circle icon1/8 teaspoon salt
  • Small check mark in a circle icon1 cup raspberry-flavored wine cooler
  • Small check mark in a circle icon1 tablespoon butter or margarine
  • Small check mark in a circle icon1/8 teaspoon almond extract
  • Small check mark in a circle icon Red food color, if desired
    Cake
  • Small check mark in a circle icon3 oz white chocolate baking bars (from 6-oz package), chopped
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon2 1/4 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 2/3 cups whipping cream
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 teaspoon almond extract
    White Chocolate Frosting
  • Small check mark in a circle icon3 oz white chocolate baking bars (from 6-oz package), chopped
  • Small check mark in a circle icon3 cups powdered sugar
  • Small check mark in a circle icon2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
  • Small check mark in a circle icon2 tablespoons butter or margarine, softened
  • Small check mark in a circle icon1/4 teaspoon almond extract
Preparation
  1. 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.
  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 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.
  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.
Tips
  • Sprinkle with toasted almonds for an extravagant touch.
  • Raspberry-flavored soda pop can be substituted for the raspberry wine cooler in the filling and frosting recipes. Simply pour the soda pop into a glass and let it stand about 1 hour to release some of the fizz before using.