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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.


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