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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 Wholesome Vitality Snacks.

We are very mindful that eating healthy snacks can help us truly feel better in our bodies. Whenever we eat more healthy meals and a smaller amount of the bad ones we typically feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Sometimes it's hard to find healthier foods for treats between meals. Shopping for snack foods can be a difficult task because you have countless options. Why not try one of the following healthy snacks the next time you need some extra energy?

Healthy foods made from whole grains are excellent for a fast snack. A piece of whole wheat toast, as an example is a great snack in the early morning. Eating on the run can be more healthy with whole grain chips and crackers. Whole grains are always better than refined grains found in white bread.

You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it's easy to find what you need to be successful at it.

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 it.

The ingredients needed to prepare Raspberry-White Chocolate Cream Cake:

1. Provide of Raspberry Filling.
2. Prepare 1/4 cup of granulated sugar.
3. Get 2 tsp. of cornstarch.
4. You need 1/8 tsp. of salt.
5. Prepare 1 cup of Seagrams mixed berry wine cooler.
6. Prepare 1 Tbs. of butter or margarine.
7. Provide 1/8 tsp. of almond extract.
8. Use of Red food color, if desired.
9. Get of Cake.
10. Prepare 3 oz. of white chocolate baking bars (from 6-oz. package), chopped.
11. Prepare 2 1/4 cups of Gold Medal all-purpose flour.
12. Use 1 1/2 cups of granulated sugar.
13. Prepare 2 1/4 tsp. of baking powder.
14. Get 1/2 tsp. of salt.
15. Use 1 2/3 cups of whipping cream.
16. You need 3 of eggs.
17. Provide 1 tsp. of almond extract.
18. Use of White Chocolate Frosting.
19. Use 3 oz. of white chocolate baking bars (from 6-oz package), chopped.
20. Prepare 3 cups of powdered sugar.
21. Take 2 Tbs of plus 2 tsp. Seagrams mixed berry wine cooler.
22. Provide 2 Tbs. of butter or margarine, softened.
23. You need 1/4 tsp. of almond extract.

Steps to make Raspberry-White Chocolate Cream Cake:

1. 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..
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 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..
4. 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..
5. 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..
6. 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..
7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake..

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