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Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.
We all know that eating healthy meals can help us truly feel better inside our bodies. We are likely to feel way less gross after we increase our intake of healthy foods and reduce our consumption of unhealthy foods. Eating more vegetables helps you feel much better than eating a piece of pizza. Deciding on healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a difficult task because you have so many options. Here are some healthy snacks that can be used when you need a fast pick me up.
Consider eating almonds if you don’t have problems with nut allergies. Almonds are sometimes considered a super food because they are packed full of things that help boost our energy while keeping us healthy. These nuts possess plenty of vitamins E, B2, and manganese. They generally do, however, come with tryptophan-the same enzyme that renders you tired after eating turkey. When it comes to almonds, however, they wont cause you to really miss a nap. Alternatively they will merely help your muscles and digestive tract relax while also helping you feel less stressed out. From time to time eating almonds can even be a mood enhancer!
A large variety of quick health snacks is easily available. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Raspberry-White Chocolate Cream Cake:
- You need Raspberry Filling
- Use 1/4 cup granulated sugar
- Prepare 2 tsp. cornstarch
- Use 1/8 tsp. salt
- You need 1 cup Seagrams mixed berry wine cooler
- Take 1 Tbs. butter or margarine
- Get 1/8 tsp. almond extract
- Provide Red food color, if desired
- Prepare Cake
- You need 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Prepare 2 1/4 cups Gold Medal all-purpose flour
- Prepare 1 1/2 cups granulated sugar
- You need 2 1/4 tsp. baking powder
- You need 1/2 tsp. salt
- You need 1 2/3 cups whipping cream
- Take 3 eggs
- Get 1 tsp. almond extract
- Take White Chocolate Frosting
- Prepare 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Prepare 3 cups powdered sugar
- You need 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- You need 2 Tbs. butter or margarine, softened
- Prepare 1/4 tsp. almond extract
Steps to make Raspberry-White Chocolate Cream Cake:
- In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; 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 butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- 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.
- In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- 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.
- 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.
- 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.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
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