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Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are today being given more attention than ever before and there are good reasons for doing this. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can change their eating habits for the better by implementing several small changes.

You can see results without removing foods from your diet or make considerable changes immediately. It’s not a bad idea if you wish to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating choices. Soon enough, you will find that you actually prefer to ingest healthy foods after you have eaten that way for some time. As with many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Obviously, it’s not at all hard to start integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you do that.

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

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