Boysenberry White Chocolate Cream Cake Recipe

1. 1

   Prepare Boysenberry Filling (below).

2. 2

   Heat oven 350 .

3. 3

   Grease and flour 2 round 8 or possibly 9 inch x 1 1/2 inch pans.

4. 4

   Heat white baking bar over low heat, stirring occasionally, till melted; cold.

5. 5

   Mix flour, sugar, baking pwdr and salt; reserve.

6. 6

   Beat whipping cream in chilled large bowl till stiff; reserve.

7. 7

   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.

8. 8

   Add in flour mix, about 1/2 c. at a time, folding gently after each addition till blended.

9. 9

   Pour into pans.

10. 10

    Bake 8-in rounds 35-40 min, 9 inch rounds 30-35 min or possibly till toothpick inserted in center comes out clean.

11. 11

    Cold 10 min; remove from pans.

12. 12

    Cold completely on wire racks.

13. 13

    Fill layers with Boysenberry Filling.

14. 14

    Prepare White Chocolate Frosting; spread over side and top of cake.

15. 15

    If adding flower decoration*

16. 16

    (note below) reserve 1 Tbsp.

17. 17

    frosting.

18. 18

    Boysenberry Filling: 1/4 c. sugar, 2 Tbsp.

19. 19

    cornstarch, 1/8 tsp.

20. 20

    salt, 1 c. Boysenberry flavored wine cooler or possibly sparking Boysenberry juice, 1 Tbsp.

21. 21

    butter, 1/8 tsp.

22. 22

    almond extract, 2 drops of red food color, if you like.

23. 23

    Mix sugar, cornstarch and salt in 1 1/2 qt saucepan.

24. 24

    Stir in wine cooler.

25. 25

    Cook over medium heat, stirring constantly, till mix thickens and boils.

26. 26

    Boil and stir 1 minute; remove from heat.

27. 27

    Stir in remaining ingredients.

28. 28

    Cover and chill till chilled.

29. 29

    White Chocolate Frosting: 3 ozs white baking bar, minced, 3 c. powdered sugar, 2 Tbsp.

30. 30

    + 2 tsp.

31. 31

    Boysenberry-flavored wine cooler or possibly water, 2 Tbsp.

32. 32

    butter, softened, 1/4 tsp.

33. 33

    almond extract.

34. 34

    Heat white baking bar over low heat, stirring occasionally, till melted; cold.

35. 35

    Beat melted baking bar and remaining ingredients in medium bowl on medium speed till smooth and of spreading consistency.

36. 36

    If necessary, stir in additional wine cooler, 1 tsp.

37. 37

    at a time.

38. 38

    NOTE: This is a good Christmas cake.

39. 39

    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.

40. 40

    Stir in a tiny amount of red paste food color till desired shade is achieved.

41. 41

    Paint coating mix on back side of fresh mint leaves or possibly washable artificial leaves which resemble poinsettia leaves; let dry.

42. 42

    Peel coating from leaves, arrange on cake.

43. 43

    Drop a spoonful of reserved frosting in the center of leaves; dot with red cake decorating gel.

44. 44

    BEAUTIFUL!

45. 45

    !

46. 46

    NOTES : One of our most favorite cakes.

47. 47

    We use it at Christmas -but also any other time which we have guest and take it often to parties.

48. 48

    Always a favorite with others as well as family.

49. 49

    This is a beautiful cake.

* Per serving · 4 servings · Values may vary.