Raspberry-white chocolate cream cake

16 Servings

Ingredients

Quantity Ingredient
Raspberry Filling (below)
3 ounces White baking bar, chopped
2¼ cup Flour
1½ cup Sugar
2¼ teaspoon Baking powder
½ teaspoon Salt
1⅔ cup Heavy whipping cream
3 Eggs
1 teaspoon Almond extract
White Chocolate Frosting (below)

Directions

Prepare Raspberry Filling (below). Heat oven 350°. Grease and flour 2 round 8 or 9 inch x 1½ inch pans. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl until stiff; reserve. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and almond extract.Fold egg mixture into whipped cream. Add flour mixture, about ½ cup at a time, folding gently after each addition until blended. Pour into pans. Bake 8-in rounds 35-40 minutes, 9 inch rounds 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake. If adding flower decoration* (note below) reserve 1 tablespoon frosting.

Raspberry Filling: ¼ cup sugar, 2 tablespoon cornstarch, ⅛ teaspoon salt, 1 cup raspberry flavored wine cooler or sparking raspberry juice, 1 tablespoon butter, ⅛ teaspoon almond extract, 2 drops of red food color, if desired. Mix sugar, cornstarch and salt in 1 ½ quart saucepan. 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 remaining ingredients. Cover and refrigerate until chilled.

White Chocolate Frosting: 3 ozs white baking bar, chopped, 3 cups powdered sugar, 2 tablespoon + 2 teaspoons raspberry-flavored wine cooler or water, 2 tablespoons butter, softened, ¼ teaspoon almond extract. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 teaspoon at a time.

NOTE: This is a good Christmas cake. You can add White Chocolate Poinsettias to top of cake like this: Heat vanilla-flavored candy- coating in small saucepan over low heat, stirring constantly, until melted. Stir in a tiny amount of red paste food color until desired shade is achieved.

Paint coating mixture on back side of fresh mint leaves or washable artificial leaves that resemble poinsettia leaves; let dry. Peel coating from leaves, arrange on cake. Drop a spoonful of reserved frosting in the center of leaves; dot with red cake decorating gel. BEAUTIFUL!! NOTES : One of our most favorite cakes. We use it at Christmas -but also any other time that we have guest and take it often to parties. Always a favorite with others as well as family. This is a beautiful cake.

Recipe by: Betty Crockery Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 27, 1997

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