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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 do it.

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

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

Steps 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.

It's just enough lightness without sacrificing the white. Our version of Nothing Bundt Cakes White Chocolate Raspberry Cake is spot on! I don't think you can get much closer to the real thing without walking into Nothing Bundt Cakes and buying one yourself. Rich, moist cake is filled with an easy raspberry filling and topped with luscious cream. This chocolate bundt cake is filled with white chocolate-raspberry cream and can be served with raspberry coulis (sauce) for an extra special treat!

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