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| 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 |
| 1. | 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. |
| 2. | Heat oven to 350ºF. 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 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. |
| 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. |
|
| Sprinkle with toasted almonds for an extravagant touch. |
|
| Raspberry-flavored soda pop can be substituted for the raspberry wine cooler in the filling and frosting recipes. Simply pour the soda pop into a glass and let it stand about 1 hour to release some of the fizz before using. |
Nutrition Information:
410 ( 125 ); 14 g ( 8 g); 70 mg; 220 mg; 67 g ( 0g); 4 g 8 %; 0%; 8 %; 6 %