Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake

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

Prep Time

1:25

Hr:Mins

Total Time

4:05

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle with toasted almonds for an extravagant touch.
Substitution
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:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 125 ),
  • Total Fat 14 g
    • (Saturated Fat 8 g,),
  • Cholesterol 70 mg;
  • Sodium 220 mg;
  • Total Carbohydrate 67 g
    • (Dietary Fiber 0g,
  • Protein 4 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.
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