Raspberry-White Chocolate Cream Cake

• 14 cup sugar
• 2 tablespoons cornstarch
• 18 teaspoon salt
• 1 cup raspberry-flavored wine cooler
• 1 tablespoon butter or 1 tablespoon margarine
• 18 teaspoon almond extract
• 2 drops red food coloring
• 3 ounces white chocolate baking bar, chopped
• 2 14 cups all-purpose flour
• 1 12 cups sugar
• 2 14 teaspoons baking powder
• 12 teaspoon salt
• 1 23 cups heavy whipping cream
• 3 eggs
• 1 teaspoon almond extract
• 3 ounces white chocolate baking bar, chopped
• 3 12 cups powdered sugar
• 4 tablespoons raspberry-flavored wine coolers (plus 2 teaspoons)
• 14 cup butter or 14 cup margarine, softened
• 12 teaspoon almond extract

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.

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Taken from www.food.com/recipe/raspberry-white-chocolate-cream-cake-5317 (may not work)