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Recipe Tags: 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Fruit American Oven Dinner Party Romantic Cakes Chocolate Dietary Berries Raspberries Taste Mood Equipment Number Of Servings

Raspberry White Chocolate Cream Cake

Steps

Prepare raspberry filling: mix 1 / 4 cup sugar , corn starch and 1 / 8 tsp.
Salt in a 1 1 / 2-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 wine cooler , butter , 1 / 8 tsp.
Almond and food coloring.
Cover and refrigerate until chilled.
Prepare cake: heat oven to 350-degrees.
Grease and flour 2 round cake pans , 8-inchs or 9-inches.
Heat white baking bar over low heat , stirring occasionally , until melted.
Cool.
Mix flour , 1 1 / 2 cups sugar , baking powder and 1 / 2 tsp.
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 1 tsp.
Almond extract.
Fold egg mixture into whipping 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 mi.

Ingredients

sugar, cornstarch, salt, raspberry-flavored wine cooler, butter, almond extract, red food coloring, white chocolate baking bar, all-purpose flour, baking powder, heavy whipping cream, eggs, powdered sugar, raspberry-flavored wine coolers