Raspberry-White Chocolate Cream Cake

Ingredients

• 0.3 cup granulated sugar 
• 2 tablespoons cornstarch 
• 0.1 teaspoon salt 
• 1 cup raspberries 
• 1 tablespoon butter 
• 0.1 teaspoon almond extract 
• 1 serving food coloring red
• 3 oz chocolate white chopped (from 6-oz package)
• 2.3 cups flour all-purpose
• 1.5 cups granulated sugar 
• 2.3 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 1.7 cups whipping cream 
• 3  eggs 
• 1 teaspoon almond extract 
• 3 oz chocolate white chopped (from 6-oz package)
• 3 cups powdered sugar 
• 2 tablespoons raspberries 
• 2 tablespoons butter softened
• 0.3 teaspoon almond extract 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• hand mixer
• toothpicks

Directions

1. In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
2. 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.
3. In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
4. Fold egg mixture into whipped cream.
5. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
6. Pour into pans.
7. 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.
8. 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.
9. Fill cake layers with raspberry filling.
10. Spread frosting over side and top of cake.