Powdered Softened White Chocolate Frosting

Powdered Softened White Chocolate Frosting

Ingredients:
3 ounces white baking bar -- chopped
3 1/2 cups powdered sugar
1/4 cup margarine or butter -- softened
3 tablespoons plus 2 teaspoons raspberry-flavored wine

Directions:
cooler (3 to 4 tablespoons)
OR
3 tablespoons plus 2 teaspoons water (3 to 4
tablespoons)
1/2 teaspoon almond extract
Prepare Raspberry Filling. Heat oven to 350º. Grease and flour 2 round
pans, 8 × 1 1/2 inches or 9 × 1 1/2 inches. Heat white baking bar over low
heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking
powder and 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 almond extract.
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.
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 wire racks.
Fill layers with Raspberry Filling. Prepare White Chocolate Frosting;
spread over side and top of cake.
RASPBERRY FILLING:
Mix sugar, cornstarch and salt in 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 remaining
ingredients. Cover and refrigerate until chilled.
betty crocker best of baking recipes.txt
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.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Cake"
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