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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 Cooking area Could save you Cash.
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A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.
From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. A lot of it really is simply making use 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 have raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Raspberry-White Chocolate Cream Cake:
- Use Raspberry Filling
- Prepare 1/4 cup granulated sugar
- Provide 2 tsp. cornstarch
- Provide 1/8 tsp. salt
- Prepare 1 cup Seagrams mixed berry wine cooler
- Use 1 Tbs. butter or margarine
- Provide 1/8 tsp. almond extract
- Take Red food color, if desired
- Prepare Cake
- Prepare 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- You need 2 1/4 cups Gold Medal all-purpose flour
- Provide 1 1/2 cups granulated sugar
- Provide 2 1/4 tsp. baking powder
- Provide 1/2 tsp. salt
- Get 1 2/3 cups whipping cream
- Provide 3 eggs
- You need 1 tsp. almond extract
- Prepare White Chocolate Frosting
- Get 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Take 3 cups powdered sugar
- Take 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Provide 2 Tbs. butter or margarine, softened
- Get 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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