Hi, I am Elise. Today, I will show you a way to make raspberry-white chocolate cream cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Raspberry-White Chocolate Cream Cake Recipe
Raspberry-White Chocolate Cream Cake is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Raspberry-White Chocolate Cream Cake is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Raspberry-White Chocolate Cream Cake:
- Prepare Raspberry Filling
- Prepare 1/4 cup granulated sugar
- Prepare 2 tsp. cornstarch
- Make ready 1/8 tsp. salt
- Make ready 1 cup Seagrams mixed berry cooler
- Prepare 1 Tbs. butter or margarine
- Prepare 1/8 tsp. almond extract
- Get Red food color, if desired
- Prepare Cake
- Get 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Make ready 2 1/4 cups Gold Medal all-purpose flour
- Get 1 1/2 cups granulated sugar
- Get 2 1/4 tsp. baking powder
- Make ready 1/2 tsp. salt
- Get 1 2/3 cups whipping cream
- Make ready 3 eggs
- Make ready 1 tsp. almond extract
- Get White Chocolate Frosting
- Take 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Prepare 3 cups powdered sugar
- Make ready 2 Tbs plus 2 tsp. Seagrams mixed berry cooler
- Take 2 Tbs. butter or margarine, softened
- Prepare 1/4 tsp. almond extract
Instructions to make Raspberry-White Chocolate Cream Cake:
- In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; stir in 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.
- 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.
- 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.
- 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 cooling rack, about 1 hour.
- 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 cooler, 1 teaspoon at a time.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
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