Serving Size : 16
RASPBERRY FILLING
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 drops red food coloring
CAKE
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
WHITE CHOCOLATE FROSTING
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
Prepare Raspberry Filling:
Mix 1/4 cup sugar, corn starch and 1/8 teaspoon 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 teaspoon almond and food coloring. Cover and refrigerate until chilled.
Prepare cake:
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 teaspoon 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 teaspoon 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.
Prepare White Chocolate Frosting:
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.