-
1
Prepare Raspberry Filling: Mix 1/4 cup sugar, corn starch and 1/8 tsp.
-
2
salt in a 1 1/2-quart saucepan.
-
3
Stir in wine cooler.
-
4
Cook over medium heat, stirring constantly, until mixture thickens and boils.
-
5
Boil and stir 1 minute; remove from heat.
-
6
Stir in wine cooler, butter, 1/8 tsp.
-
7
almond and food coloring.
-
8
Cover and refrigerate until chilled.
-
9
Prepare cake: Heat oven to 350-degrees.
-
10
Grease and flour 2 round cake pans, 8-inchs or 9-inches.
-
11
Heat white baking bar over low heat, stirring occasionally, until melted; cool.
-
12
Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp.
-
13
salt; reserve.
-
14
Beat whipping cream in chilled large bowl until stiff; reserve.
-
15
Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp.
-
16
almond extract.
-
17
Fold egg mixture into whipping cream.
-
18
Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
-
19
Pour into pans.
-
20
Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done.
-
21
Cool 10 minutes; remove from pans.
-
22
Cool completely on wire racks.
-
23
Fill layers with Raspberry Filling.
-
24
Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool.
-
25
Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
-
26
If necessary, stir in additional wine cooler, 1 teaspoon at a time.
-
27
Spread over side and top of cake.
