Raspberry-White Chocolate Cream Cake

 

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.