Raspberry-White Chocolate Cream Cake

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.

Makes 16 servings

Raspberry Filling:
1/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or margarine
1/8 teaspoon almond extract
Red food color, if desired

Cake:
3 ounces white chocolate baking bars (from 6 ounce package), chopped
2 1/4 cups Gold Medal all-purpose flour
1 1/2 cups granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whipping cream
3 eggs
1 teaspoon almond extract

White Chocolate Frosting:
3 ounces white chocolate baking bars (from 6 ounce package), chopped
3 cups powdered sugar
2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract

1. In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.

2. Heat oven to 350 degrees 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 medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed 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.

Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 220 mg; Total Carbohydrate 67 g (Dietary Fiber 0g); Protein 4 g

Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 8 %; Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch
Sprinkle with toasted almonds for an extravagant touch.

Substitution
Raspberry-flavored soda pop can be substituted for the raspberry wine cooler in the filling and frosting recipes. Simply pour the soda pop into a glass and let it stand about 1 hour to release some of the fizz before using.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved