Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, raspberry-white chocolate cream cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pair it with white chocolate cream cheese frosting and fresh raspberry garnishes for a full raspberry and white chocolate effect. The combination of sweet and creamy with the tartness of the raspberries make this cake one to remember. Betty Crocker™ Super Moist™ white cake mix is transformed into a white chocolate raspberry and cream cake in your slow cooker using frozen raspberries, cream cheese and white chocolate instant pudding and pie filling. Tart raspberries and sweet white chocolate are an amazing combination.
Raspberry-White Chocolate Cream Cake is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Raspberry-White Chocolate Cream Cake is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Raspberry-White Chocolate Cream Cake:
- Take Raspberry Filling
- Make ready 1/4 cup granulated sugar
- Take 2 tsp. cornstarch
- Get 1/8 tsp. salt
- Make ready 1 cup Seagrams mixed berry wine cooler
- Take 1 Tbs. butter or margarine
- Make ready 1/8 tsp. almond extract
- Prepare Red food color, if desired
- Take Cake
- Get 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Prepare 2 1/4 cups Gold Medal all-purpose flour
- Prepare 1 1/2 cups granulated sugar
- Take 2 1/4 tsp. baking powder
- Prepare 1/2 tsp. salt
- Prepare 1 2/3 cups whipping cream
- Make ready 3 eggs
- Get 1 tsp. almond extract
- Prepare White Chocolate Frosting
- Prepare 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Get 3 cups powdered sugar
- Get 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Get 2 Tbs. butter or margarine, softened
- Prepare 1/4 tsp. almond extract
White Chocolate Buttercream Not only are the white chocolate cake layers and raspberry filling important to this dessert, but the White Chocolate Buttercream adds a delightful boost of white chocolate flavor to the cake, making it a necessary (not to mention delicious) component of this recipe. This white chocolate raspberry cake features sweet white chocolate cake layers, a tart raspberry filling, and plenty of white chocolate buttercream. Just try to stop at one slice! If you make a purchase using one of those links I may receive a small commission, at no additional cost to you. raspberry white chocolate mousse cake White chocolate genoise (recipe follows), cut horizontally. for brushing the cake layers.
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.
Just try to stop at one slice! If you make a purchase using one of those links I may receive a small commission, at no additional cost to you. raspberry white chocolate mousse cake White chocolate genoise (recipe follows), cut horizontally. for brushing the cake layers. Make the white chocolate. cream for the raspberry mousse, until the mixture is . and the mint sprigs. Tips for making this White Chocolate Cake with Raspberries. This is considered a mud cake due to the chocolate in the cake batter.
So that is going to wrap it up for this exceptional food raspberry-white chocolate cream cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
