RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Raspberry-White Chocolate Cream Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 16

Number Of Ingredients 20

Ingredients

1/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or margarine
1/8 teaspoon 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 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whipping cream
3 eggs
1 teaspoon almond extract
3 oz white chocolate baking bars (from 6-oz package), chopped
3 cups powdered sugar
2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract

Steps:

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.
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 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.
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 wine cooler, 1 teaspoon at a time.
Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 70 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg