How to Make Favorite Raspberry-White Chocolate Cream Cake

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, raspberry-white chocolate cream cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Raspberry-White Chocolate Cream Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Raspberry-White Chocolate Cream Cake is something which I’ve loved my whole life.

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake. Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling. You basically make white chocolate ganache and carefully stir in some whipped cream to lighten it up.

To get started with this recipe, we have to prepare a few components. You can have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry-White Chocolate Cream Cake:

1. Prepare Raspberry Filling
2. Prepare granulated sugar
3. Get cornstarch
4. Make ready salt
5. Prepare Seagrams mixed berry wine cooler
6. Take butter or margarine
7. Prepare almond extract
8. Prepare Red food color, if desired
9. Make ready Cake
10. Make ready white chocolate baking bars (from 6-oz. package), chopped
11. Get Gold Medal all-purpose flour
12. Make ready granulated sugar
13. Prepare baking powder
14. Prepare salt
15. Get whipping cream
16. Get eggs
17. Make ready almond extract
18. Get White Chocolate Frosting
19. Take white chocolate baking bars (from 6-oz package), chopped
20. Make ready powdered sugar
21. Take plus 2 tsp. Seagrams mixed berry wine cooler
22. Make ready butter or margarine, softened
23. Make ready almond extract

I found that using sour cream in place of buttermilk gave these cake layers a wonderful texture and a more neutral taste. Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves if desired. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all.

Instructions to make Raspberry-White Chocolate Cream Cake:

1. 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.
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 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.
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.

Top the cake with the leftover white chocolate filling, decorate with fresh raspberries mint leaves if desired. This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate buttercream, fresh raspberries, and It's not really chocolate after all. It contains no cocoa solids and is made up strictly of cocoa butter, sugar, and milk. But I had a request in my. White chocolate and raspberry are one of the greatest dynamic duos of all time.

So that’s going to wrap it up for this special food raspberry-white chocolate cream cake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!