Recipe - Raspberry-White Chocolate Cream Cake

Raspberry Filling (below)
3 ounce White baking bar, chopped
2 One fourth cup Flour
1 One half cup Sugar
2 One fourth teaspoon Baking powder
One half teaspoon Salt
1 2/3 cup Heavy whipping cream
3 Eggs
1 teaspoon Almond extract
White Chocolate Frosting
(below)

Prepare Raspberry Filling (below). Heat oven 350°. Grease and flour 2 round
8 or 9 inch x 1 One half inch pans. 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 One half cup at a time, folding gently after
each addition until blended. Pour into pans. Bake 8in rounds 3540
minutes, 9 inch rounds 3035 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. If adding flower decoration*
(note below) reserve 1 tablespoon frosting.

Raspberry Filling: One fourth cup sugar, 2 tablespoon cornstarch, 1/8 teaspoon
salt, 1 cup raspberry flavored wine cooler or sparking raspberry juice, 1
tablespoon butter, 1/8 teaspoon almond extract, 2 drops of red food color,
if desired. Mix sugar, cornstarch and salt in 1 One half 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.

White Chocolate Frosting: 3 ozs white baking bar, chopped, 3 cups powdered
sugar, 2 tablespoon + 2 teaspoons raspberryflavored wine cooler or water,
2 tablespoons butter, softened, One fourth teaspoon almond extract. Heat white
baking bar over low heat, stirring occasionally, until melted; cool. Beat
melted baking bar and remaining ingredients in medium bowl on medium speed
until smooth and of spreading consistency. If necessary, stir in additional
wine cooler, 1 teaspoon at a time.

NOTE: This is a good Christmas cake. You can add White Chocolate
Poinsettias to top of cake like this: Heat vanillaflavored candy coating
in small saucepan over low heat, stirring constantly, until melted. Stir in
a tiny amount of red paste food color until desired shade is achieved.
Paint coating mixture on back side of fresh mint leaves or washable
artificial leaves that resemble poinsettia leaves; let dry. Peel coating
from leaves, arrange on cake. Drop a spoonful of reserved frosting in the
center of leaves; dot with red cake decorating gel. BEAUTIFUL!!

NOTES : One of our most favorite cakes. We use it at Christmas but also
any other time that we have guest and take it often to parties. Always a
favorite with others as well as family. This is a beautiful cake.
Recipe by: Betty Crockery Posted to TNT Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 27, 1997