Welcome to Vintage Paparazzi.

Raspberry—White Chocolate Cream Cake

Raspberry Filling (below)

3 ounces white baking bar, chopped

2¼ cups all-purpose flour

1½ cups sugar

2¼ teaspoons baking powder

½ teaspoon salt

1 2/3 cups whipping (heavy) cream

3 eggs

1 teaspoon almond extract

White Chocolate Frosting (below)

Prepare Raspberry Filling. Heat oven to 350°. Grease and flour 2 round pans, 8 x 1½ or 9 x 1½ 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 ½ 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. 16 servings.


¼ cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 cup raspberry-flavored wine cooler or sparkling raspberry juice

1 tablespoon margarine or butter

1/8 teaspoon almond extract

2 or 3 drops red food color, if desired

Mix sugar, cornstarch and salt in 1½-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.


3 ounces white baking bar, chopped

3½ cups powdered sugar

3 to 4 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water

¼ cup margarine or butter, softened

½ teaspoon almond extract

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.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

No Comments
Leave a Comment