White Chocolate Cake with Raspberry Filling

White Chocolate Cake with Raspberry Filling

Ingredients:
Cake:
White baking bar, melted and cooled
Flour
Sugar
Baking powder
Salt
Whipping cream
Eggs
Almond extract

Raspberry Filling:
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler

White Chocolate Frosting:
3 ounces white baking bar, chopped
3 1/2 cups powdered sugar
1/4 cup margarine or butter, softened
3 to 4 tablespoons raspberry-flavored wine cooler or water
1/2 teaspoon almond extract

Directions:
Make the raspberry filling: Mix the sugar, cornstarch and salt in a 1 1/2-quart saucepan. Stir in the wine cooler. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir 1 minute. Cover and refrigerate until chilled.
Heat the oven to 350°F. Grease and flour 2 round pans, 8 or 9 inches.
Melt the white baking bar over low heat and cool. Mix the flour, sugar, baking powder and salt; set aside.
Beat the whipping cream in a chilled bowl until stiff; set aside. Beat the eggs about 5 minutes, until thick and lemon colored. Beat in the melted baking bar and almond extract.
Fold the egg mixture into the whipped cream. Fold in the flour mixture about 1/2 cup at a time.
Pour into the pans. Bake 8-inch rounds 35 to 40 minutes or 9-inch rounds 30 to 35 minutes, until a toothpick comes out clean. Cool 10 minutes, remove from the pans, and cool completely.
Fill the layers with the raspberry filling.
For the frosting, melt the white baking bar over low heat and cool. Beat with the remaining frosting ingredients until smooth and spreadable, adding more wine cooler 1 teaspoon at a time if needed. Frost the side and top of the cake.