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Raspberry-White Chocolate Cream Cake

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

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( 30 Ratings)

30 Ratings

5 Stars 63%

4 Stars 17%

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1 Stars

Member Reviews ( 1 )

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Prep Time 1 hr 25 min
Total Time 4 hr 5 min
Servings 16

Ingredients

Raspberry Filling

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

Cake

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

White Chocolate Frosting

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 125 ),

% Daily Value

Total Fat: 14 g; 14 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 70 mg; 70 %;
Sodium: 220 mg; 220 %;
Total Carbohydrate: 67 g; 67 %
(Dietary Fiber 0g 0% ),
Protein: 4 g; 4 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/9/2010 7:30:08 PM REPORT ABUSE camerakid said:

Rating:

I actually made this cake a couple of months ago for church potluck. It did take some time to make, but was well worth the effort. The cake looked great, & tasted delicious! The only mistake I made, was making it on a day when the weather was hot & humid. My icing kept melting until I came up with an emergency procedure: put the cake in the fridge for a few minutes, & then finished icing it in the livingroom (where the air conditioner was)! I left the cake in the fridge overnight, & the next day, too, until it was ready to be cut. That didn't affect the texture at all, & it actually made it much easier to cut. Everyone loved the cake, & I came home w/ an empty plate. I would definitely make this recipe again!

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