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Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake
  • Prep 1 hr 25 min
  • Total 4 hr 5 min
  • Servings 16
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.
Updated August 14, 2006
Make With
Make With
Gold Medal Flour

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

Steps

  • 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 350°F. 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 Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
125
Total Fat
14 g
Saturated Fat
8 g
Cholesterol
70 mg
Sodium
220 mg
Potassium
90 mg
Total Carbohydrate
67 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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