Raspberry-White Chocolate Cream Cake

Ingredients

• 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
• 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
• 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

Instructions

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

9. 9

   --- Tips ---

10. 10

    Sprinkle with toasted almonds for an extravagant touch.

11. 11

    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.