betty crocker best of baking recipes.txt

Exported from MasterCook *

Raspberry-White Chocolate Cream Cake

Recipe By

Serving Size : 8

Preparation Time :0:00

Categories

: Cakes Holiday

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

Raspberry Filling -- (recipe follows)

ounces white baking bar -- chopped

cups all-purpose flour

cups sugar

teaspoons baking powder

teaspoon salt

cups whipping (heavy) cream

eggs

teaspoon almond extract

1/4

1/2

1/4

1/2

2/3

White Chocolate Frosting -- (recipe follows)

RASPBERRY FILLING

cup sugar

tablespoons cornstarch

teaspoon salt

cup raspberry-flavored wine cooler

cup sparkling raspberry juice

tablespoon margarine or butter

teaspoon almond extract

drops red food color (2 to 3 drops), if desired

WHITE CHOCOLATE FROSTING

ounces white baking bar -- chopped

cups powdered sugar

cup margarine or butter -- softened

tablespoons plus 2 teaspoons raspberry-flavored wine

cooler (3 to 4 tablespoons)

1/2

1/4

tablespoons plus 2 teaspoons water (3 to 4

tablespoons)

teaspoon almond extract

Prepare Raspberry Filling. Heat oven to 350º. Grease and flour 2 round

pans, 8 × 1 1/2 inches or 9 × 1 1/2 inches. Heat white baking bar over low

heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking

powder and salt; reserve. Beat whipping cream in chilled large bowl until

stiff; reserve. Beat eggs about 5 minutes or until thick and lemon

colored; beat in melted baking bar and almond extract.

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 wire racks.

Fill layers with Raspberry Filling. Prepare White Chocolate Frosting;

spread over side and top of cake.

RASPBERRY FILLING:

Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. 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 remaining

ingredients. Cover and refrigerate until chilled.

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Betty Crocker - Best Of Baking Recipes