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Raspberry-White Chocolate Cream Cake
Raspberry-White Chocolate Cream Cake

Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

For the most part, people have been conditioned to believe that “comfort” foods are not good for the body and need to be avoided. At times, if your comfort food is a sugary food or some other junk food, this is very true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that actually can improve your moods when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Your mood could really be helped by green tea. You just knew it had to be included in this article, right? Green tea has a lot of an amino acid known as L-theanine. Studies prove that this specific amino acid can essentially stimulate brain waves. This helps better your mental focus while having a relaxing effect on the rest of your body. You probably already knew how easy it is to become healthy when you drink green tea. Now you are well aware that it helps you to lift your moods too!

So you see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try a few of these instead!

We hope you got benefit 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 that.

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

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