Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, raspberry-white chocolate cream cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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. This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower. Pair it with white chocolate cream cheese frosting and fresh raspberry garnishes for a full raspberry and white chocolate effect.
Raspberry-White Chocolate Cream Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Raspberry-White Chocolate Cream Cake is something which I’ve loved my entire life.
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 it.
The ingredients needed to make Raspberry-White Chocolate Cream Cake:
- Prepare 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
- Get 1 Tbs. butter or margarine
- Make ready 1/8 tsp. almond extract
- Make ready Red food color, if desired
- Make ready Cake
- Take 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Get 2 1/4 cups Gold Medal all-purpose flour
- Make ready 1 1/2 cups granulated sugar
- Get 2 1/4 tsp. baking powder
- Get 1/2 tsp. salt
- Take 1 2/3 cups whipping cream
- Take 3 eggs
- Make ready 1 tsp. almond extract
- Prepare White Chocolate Frosting
- Make ready 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Make ready 3 cups powdered sugar
- Prepare 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Take 2 Tbs. butter or margarine, softened
- Prepare 1/4 tsp. almond extract
Add a second, thicker layer of raspberry white chocolate frosting to the cake, and smooth using an icing comb. I chose to add on a raspberry colored white chocolate ganache drip, and top the cake with some edible flowers and raspberries. Set aside; Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined. Spread top and side with remaining frosting.
Instructions 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.
Top with raspberries just before serving. Beat cake mix, milk, eggs, raspberry flavor and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. White chocolate raspberry cake: the process. The white chocolate cake layers are simple to make because we use a box mix doctored up with sour cream and pudding. I used white chocolate pudding but you can substitute vanilla or cheesecake—just as long as it's white-ish—if you don't have white chocolate pudding on hand.
So that is going to wrap it up for this special food raspberry-white chocolate cream cake recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
