Frank's Recipes! Raspberry White Chocolate Cream Cake

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Raspberry White Chocolate Cream Cake

Serving Size : 16

RASPBERRY FILLING
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or margarine
1/8 teaspoon almond extract
2 drops red food coloring

CAKE
3 ounces white chocolate baking bar, chopped
2 1/4 cups all-purpose flour
1 1/2 cups sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups heavy whipping cream
3 eggs
1 teaspoon almond extract

WHITE CHOCOLATE FROSTING
3 ounces white chocolate baking bar, chopped
3 1/2 cups powdered sugar
4 tablespoons raspberry-flavored wine cooler, plus 2 teaspoons
1/4 cup butter or margarine, softened
1/2 teaspoon almond extract

Prepare Raspberry Filling:
Mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in wine cooler, butter, 1/8 tsp. almond and food coloring. Cover and refrigerate until chilled.

Prepare cake:
Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve. Beat whipping cream in chilled large bowl until stiff; reserve.

Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract. Fold egg mixture into whipping cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers with Raspberry Filling.

Prepare White Chocolate Frosting:
Heat white baking bar over low heat, stirring occasionally, until melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency. If necessary, stir in additional wine cooler, 1 teaspoon at a time. Spread over side and top of cake.