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Prepare Boysenberry Filling (below).
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Heat oven 350 .
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3
Grease and flour 2 round 8 or possibly 9 inch x 1 1/2 inch pans.
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Heat white baking bar over low heat, stirring occasionally, till melted; cold.
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Mix flour, sugar, baking pwdr and salt; reserve.
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6
Beat whipping cream in chilled large bowl till stiff; reserve.
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Beat Large eggs about 5 min or possibly till thick and lemon colored; beat in melted baking bar and almond extract.Fold egg mix into whipped cream.
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Add in flour mix, about 1/2 c. at a time, folding gently after each addition till blended.
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Pour into pans.
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Bake 8-in rounds 35-40 min, 9 inch rounds 30-35 min or possibly till toothpick inserted in center comes out clean.
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Cold 10 min; remove from pans.
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Cold completely on wire racks.
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Fill layers with Boysenberry Filling.
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14
Prepare White Chocolate Frosting; spread over side and top of cake.
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15
If adding flower decoration*
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(note below) reserve 1 Tbsp.
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frosting.
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Boysenberry Filling: 1/4 c. sugar, 2 Tbsp.
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cornstarch, 1/8 tsp.
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salt, 1 c. Boysenberry flavored wine cooler or possibly sparking Boysenberry juice, 1 Tbsp.
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butter, 1/8 tsp.
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almond extract, 2 drops of red food color, if you like.
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Mix sugar, cornstarch and salt in 1 1/2 qt saucepan.
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Stir in wine cooler.
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Cook over medium heat, stirring constantly, till mix thickens and boils.
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Boil and stir 1 minute; remove from heat.
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Stir in remaining ingredients.
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Cover and chill till chilled.
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White Chocolate Frosting: 3 ozs white baking bar, minced, 3 c. powdered sugar, 2 Tbsp.
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+ 2 tsp.
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Boysenberry-flavored wine cooler or possibly water, 2 Tbsp.
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butter, softened, 1/4 tsp.
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almond extract.
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Heat white baking bar over low heat, stirring occasionally, till melted; cold.
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Beat melted baking bar and remaining ingredients in medium bowl on medium speed till smooth and of spreading consistency.
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If necessary, stir in additional wine cooler, 1 tsp.
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at a time.
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NOTE: This is a good Christmas cake.
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You can add in White Chocolate Poinsettias to top of cake like this: Heat vanilla-flavored candy- coating in small saucepan over low heat, stirring constantly, till melted.
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Stir in a tiny amount of red paste food color till desired shade is achieved.
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Paint coating mix on back side of fresh mint leaves or possibly washable artificial leaves which resemble poinsettia leaves; let dry.
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42
Peel coating from leaves, arrange on cake.
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Drop a spoonful of reserved frosting in the center of leaves; dot with red cake decorating gel.
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BEAUTIFUL!
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!
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NOTES : One of our most favorite cakes.
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We use it at Christmas -but also any other time which we have guest and take it often to parties.
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Always a favorite with others as well as family.
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This is a beautiful cake.
