Betty Crocker
1/1/0001

Servings: 16

Raspberry Filling
¼ c. Granulated sugar
2 Tbsp. of cornstarch
1/8 tsp. salt
1 c. raspberry-flavored wine cooler
1 Tbsp. butter or margarine
1/8 tsp. almond extract
Red food color, if desired

Cake:
3 oz. white chocolate baking bars (from 6-oz. package), chopped
2¼ c Gold Medal all-purpose flour
1½ c. granulated sugar
2¼ tsp. baking powder
½ tsp. salt
1 and 2/3 cups whipping cream
3 eggs
1 tsp. almond extract

White Chocolate Frosting:
3 oz. white chocolate baking bars (from 6-oz. package), chopped
3 c. powdered sugar
2 Tbsp plus 2 tsp. raspberry-flavored wine cooler or water
2 Tbsp. butter or margarine, softened
¼ tsp. almond extract

Directions:
1. In 1½ quart saucepan, mix ¼ c. sugar, the cornstarch, and the 1/8 tsp. of salt; stir in 1 c. wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 Tbsp. of butter, 1/8 tsp. almond extract and 2-3 drops of 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 medium bowl, mix flour, 1½ c. granulated sugar, the baking powder and ½ tsp. salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 tsp. almond extract on low speed.

4. Fold egg mixture into whipped cream. Add flour mixture, about ½ c. at a time, folding gently after each addition until blended. Pour into pans.

5. Bake 8-inch rounds 35-40 minutes, 9-inch rounds 30-35 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 of 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 tsp. at a time.

7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake

8. Sprinkle with toasted almonds for an extravagant touch