Raspberry- Chocolate Cream Cake

Ingredients

• Servings: 16
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup raspberry-flavored wine cooler
• 1 tablespoon butter or 1 tablespoon margarine
• 1/8 teaspoon almond extract
• 2 drops red food coloring
• 3 ounces chocolate baking bar, chopped
• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 2/3 cups heavy whipping cream
• 3 eggs
• 1 teaspoon almond extract
• 3 ounces chocolate baking bar, chopped
• 3 1/2 cups powdered sugar
• 4 tablespoons raspberry-flavored wine coolers (plus 2 teaspoons)
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/2 teaspoon almond extract

Recipe

• 1 prepare raspberry filling: mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-quart saucepan. stir in wine cooler. cook over medium heat, stirring constantly, until mixture thickens and boils.
• 2 boil and stir 1 minute; remove from heat. stir in wine cooler, butter, 1/8 tsp. almond and food coloring.
• 3 cover and refrigerate until chilled.
• 4 prepare cake: heat oven to 350-degrees. grease and flour 2 round cake pans, 8-inchs or 9-inches.
• 5 heat baking bar over low heat, stirring occasionally, until melted; cool.
• 6 mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve.
• 7 beat whipping cream in chilled large bowl until stiff; reserve.
• 8 beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract.
• 9 fold egg mixture into whipping cream.
• 10 add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
• 11 pour into pans. bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done.
• 12 cool 10 minutes; remove from pans.
• 13 cool completely on wire racks. fill layers with raspberry filling.
• 14 prepare chocolate frosting: heat baking bar over low heat, stirring occasionally, until melted; cool.
• 15 beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
• 16 if necessary, stir in additional wine cooler, 1 teaspoon at a time. spread over side and top of cake.