Recipe: Raspberry-White Chocolate Cream Cake (with raspberry filling and white chocolate frosting)

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Raspberries and white chocolate is a flavor marriage made in heaven. Enjoy them both in this decadent, showstopping cake.

Raspberry Filling (See Below)
3 ounces white baking bars (white chocolate), from 6-ounce package, 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 whipping (heavy) cream
3 eggs
1 teaspoon almond extract
White Chocolate Frosting (See Below)

Make Raspberry Filling.

Heat oven to 350 degrees F. Grease and flour bottoms and sides of 2 round pans, 8 or 9x1 1/2 inches.

Melt white baking bars over low heat, stirring occasionally; cool. Mix flour, sugar, baking powder and salt; reserve.

Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff; reserve.

Beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bar and 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 wire rack, about 1 hour.

Fill layers with Raspberry Filling. Prepare White Chocolate Frosting; spread over side and top of cake.

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
Red food color, if desired

Mix sugar, cornstarch and salt in 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 butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.

WHITE CHOCOLATE FROSTING:
3 ounces white baking bars (white chocolate), from 6-ounce 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

Melt white baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining ingredients in medium bowl with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.

Source: Betty Crocker