Cakes Chocolate: White Choc Rasp 03 by Recipe Cottage

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	White Choc Rasp 03

		Raspberry-White Chocolate Cream Cake 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 cup raspberry-flavored wine cooler 1 tablespoon butter or margarine 1/8 teaspoon almond extract 2 dropsred food coloring 3 ounces white chocolate baking bar, chopped 2 1/4 cups all-purpose flour 1 1/2 cups sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 2/3 cups heavy whipping cream 3 eggs 1 teaspoon almond extract 3 ounces white chocolate baking bar, chopped 3 1/2 cups powdered sugar 4 tablespoons raspberry-flavored wine cooler, plus 2 teaspoons 1/4 cup butter or margarine, softened 1/2 teaspoon almond extract Mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-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 wine cooler, butter, 1/8 tsp. almond and food coloring. Cover and refrigerate until chilled. Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. 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 1 tsp. almond extract. Fold egg mixture into whipping 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 they test done. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers with Raspberry Filling. 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. Spread over side and top of cake.