Recipe of Quick Raspberry-White Chocolate Cream Cake

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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 Green Living In The Kitchen area Can save you Money.

Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going much more green.

While it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. When you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Compared with your stove, you can make boiled water or steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly effective when it’s full before a cycle is going. By cool drying or perhaps air drying the dishes besides heat drying them, you can add to the amount of money you save.

The kitchen alone gives you many small ways by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. Typically, all it requires is a bit of common sense.

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:

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

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..

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