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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 Easy Ways to Get Healthy.
Everybody knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper level of exercise. The sad thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. When our work day is done, most people do not want to go to the gym. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy decisions doesn’t have to be irritating. With practice you can get all of the nutritional requirements and the physical exercise that you need. Here are some basic ways to get healthful.
Drink water, not alternative beverages. Having a soda or a cup of coffee every now and then isn’t a terrible idea. Getting all your hydration from them is a horrendous idea. Choosing water instead of other beverage adds to your body’s health and allows it stay hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is usually one of the keys to really slimming down and becoming really healthy.
There are all kinds of things that you can do to get wholesome. Not all of them demand fancy gym memberships or limited diets. You can do little things each day to improve upon your health and lose weight. Being intelligent when you choose your food and activities is where it begins. Trying to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indication of your health levels. You need your body to be powerful too.
We hope you got benefit from reading it, now let’s go back to raspberry-white chocolate cream cake recipe. To cook raspberry-white chocolate cream cake you need 23 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Raspberry-White Chocolate Cream Cake:
- Provide Raspberry Filling
- You need 1/4 cup granulated sugar
- Get 2 tsp. cornstarch
- Get 1/8 tsp. salt
- Get 1 cup Seagrams mixed berry wine cooler
- Take 1 Tbs. butter or margarine
- Get 1/8 tsp. almond extract
- Use Red food color, if desired
- Get Cake
- Get 3 oz. white chocolate baking bars (from 6-oz. package), chopped
- Prepare 2 1/4 cups Gold Medal all-purpose flour
- You need 1 1/2 cups granulated sugar
- Get 2 1/4 tsp. baking powder
- Use 1/2 tsp. salt
- Take 1 2/3 cups whipping cream
- Get 3 eggs
- Take 1 tsp. almond extract
- Provide White Chocolate Frosting
- You need 3 oz. white chocolate baking bars (from 6-oz package), chopped
- Use 3 cups powdered sugar
- You need 2 Tbs plus 2 tsp. Seagrams mixed berry wine cooler
- Take 2 Tbs. butter or margarine, softened
- Prepare 1/4 tsp. almond extract
Instructions 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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