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Before you jump to Raspberry-White Chocolate Cream Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. The kitchen is a good starting point saving energy by going a lot more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living just isn’t that tough. A lot of it is simply utilizing common sense.
We hope you got insight from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. You can cook raspberry-white chocolate cream cake using 23 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Raspberry-White Chocolate Cream Cake:
- You need Raspberry Filling
- Use 1/4 cup granulated sugar
- Use 2 tsp. cornstarch
- Provide 1/8 tsp. salt
- Use 1 cup Seagrams mixed berry wine cooler
- Prepare 1 Tbs. butter or margarine
- Get 1/8 tsp. almond extract
- Get Red food color, if desired
- Provide Cake
- Prepare 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- You need 2 1/4 cups Gold Medal all-purpose flour
- Get 1 1/2 cups granulated sugar
- Get 2 1/4 tsp. baking powder
- Get 1/2 tsp. salt
- Prepare 1 2/3 cups whipping cream
- Take 3 eggs
- Use 1 tsp. almond extract
- Prepare White Chocolate Frosting
- Provide 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Get 3 cups powdered sugar
- Provide 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Get 2 Tbs. butter or margarine, softened
- You need 1/4 tsp. almond extract
Steps to make Raspberry-White Chocolate Cream Cake:
- In 1 1/2-quart saucepan, mix sugar, the cornstarch, and salt; 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 butter, almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
- Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
- In a medium bowl, mix flour, sugar, baking powder, and salt; set aside. In a chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In a medium bowl, beat eggs on high speed for about 5 minutes or until thick and lemon-colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
- Fold egg mixture into whipped cream. Add flour mixture, about 1/2 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 cooling rack, about 1 hour.
- In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
- Fill cake layers with raspberry filling. Spread frosting over side and top of cake.
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