Easiest Way to Make Appetizing Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake.

You can Have Raspberry-White Chocolate Cream Cake using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients of Raspberry-White Chocolate Cream Cake

1. Lets Go Prepare of Raspberry Filling.
2. What You needis of granulated sugar.
3. What You needis of cornstarch.
4. What You needis of salt.
5. Lets Go Prepare of Seagrams mixed berry wine cooler.
6. Lets Go Prepare of butter or margarine.
7. What You needis of almond extract.
8. Lets Go Prepare of Red food color, if desired.
9. Lets Go Prepare of Cake.
10. Lets Go Prepare of white chocolate baking bars (from 6-oz. package), chopped.
11. It's of Gold Medal all-purpose flour.
12. What You needis of granulated sugar.
13. What You needis of baking powder.
14. What You needis of salt.
15. What You needis of whipping cream.
16. What You needis of eggs.
17. Lets Go Prepare of almond extract.
18. What You needis of White Chocolate Frosting.
19. It's of white chocolate baking bars (from 6-oz package), chopped.
20. What You needis of powdered sugar.
21. It's of plus 2 tsp. Seagrams mixed berry wine cooler.
22. It's of butter or margarine, softened.
23. What You needis of almond extract.

Raspberry-White Chocolate Cream Cake instructions

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..