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Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

Probably the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is definitely not true. Especially if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes by using heat, use the cool dry or air dry features to increase the money you save.

The kitchen by itself gives you many small methods by which energy and money can be saved. Green living just isn’t that difficult. It’s concerning being functional, more often than not.

We hope you got insight 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 achieve it.

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