Best White Chocolate Cream Cake Recipes

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
• In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
• In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
• Add carrots, walnuts & pineapple, mixing until well combined.
• Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
• On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
• FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
• Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
• Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
• Press chopped walnuts into the sides of the cake & ENJOY!

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Steps:

• 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.
• 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 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.
• 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.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
• For frosting:
• Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
• Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
• Slice remaining banana; arrange slices atop cake and serve.

TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
• Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
• While the cookies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
• Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
• Top each ice cream square with a graham cracker square, pressing down to adhere.
• Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
• Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
• Enjoy!

WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
• Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
• Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
• Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
• Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
• In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

POPPY SEED LAYER CAKE WITH STRAWBERRIES AND WHITE CHOCOLATE CREAM

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
• Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
• Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
• Make white chocolate cream:
• Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
• Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
• Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

WHITE CHOCOLATE RASPBERRY CREAM SODA CAKE

Steps:

• 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3. POUR batter in pan 9X13 glass dish and bake for 33 minutes.
• 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6. Add 12 oz cream soda to jello.
• 7. Pull cake from oven and liberally poke fork holes in cake.
• 8. Pour jello mix over cake and place in refrigerator for at least one hour.
• 9. After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
• 10. Soften 8 oz cream cheese.
• 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
• 12. Add 8oz tub of cool whip and blend completely.
• 13. Spread frosting (all of it) evenly over fully cooled cake cake.
• 14. Cut and serve.
• 15. You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
• 16. Store leftover cake (if there is any) in a covered container in refrigerator.

LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.

WHITE CHOCOLATE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
• In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
• In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

SLOW-COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
• In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
• In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

CARROT CAKE WITH CREAM CHEESE WHITE CHOCOLATE ICING RECIPE - (4.3/5)

Steps:

• For the CAKE: Preheat oven to 350°F. Lightly spray 2 nine in. round pans with vegetable spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In large mixing bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans and bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool. Makes 5 1/2 cups batter. For the ICING: Melt Candy Melts according to directions. Allow coating to cool slightly, stirring occasionally (don't let it harden). In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice. Smooth a small amount of icing on bottom cake layer; top side up. Top with second layer bottom side up. Frost cake with remaining icing. Refrigerate until ready to serve; bring to room temperature 30 minutes before serving. In a pinch, use store bought frosting.

WHITE CHOCOLATE & IRISH CREAM CAKE

Steps:

• 1. Preheat oven to 300 degrees F and melt butter and G.white chocolate chips until liquid. Beat cake mix, pudding mix, eggs, sugar O'reilly irish cream and flour at low speed until well blended. Add melted butter and chocolate chips to cake mixture and blend well.
• 2. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 300 degrees for 25 minutes, or until cake springs back when pressed lightly. Let cool in pans for 10 minutes then remove from pans and let cool completely (about an hour).
• 3. Spread strawberry frosting between layers and on top and sides of cake. Garnish with strawberries. Enjoy!!!
• 4. STRAWBERRY IRISH CREAM FROSTING Melt butter and G. chocolate chips together. In a large bowl, beat butter, confectioners sugar and O'reilly irish cream at a low speed until fluffy. Add melted butter and G. white choc chips Add strawberry flavor and food coloring, beat on high speed for 3-4 minutes.

CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
• In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
• In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
• Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
• While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
• To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

STRAWBERRIES & CORN-CREAM LAYER CAKE WITH WHITE CHOCOLATE CAP'N CRUNCH CRUMBS RECIPE - (4.4/5)

Steps:

• CAKE: Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Spray three 8x2-inch round cake pans with cooking spray and line the bottoms with parchment. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add the eggs one at a time, mixing for about 20 seconds after each addition. Return the mixer to medium speed and beat until homogenous and fluffy, about 3 minutes. Scrape down the bowl. Combine the buttermilk, oil, and vanilla in a 1-cup measuring cup. With the mixer on low speed, slowly add the buttermilk mixture. Increase the speed to medium and beat until the batter is almost white and twice the volume of the original fluffy butter and sugar mixture, 4 to 6 minutes. Scrape down the bowl. With the mixer on low speed, slowly add the cake flour, baking powder, and salt. Mix just until incorporated, 45 to 60 seconds. Divide the batter evenly among the cake pans and smooth with a spatula. Bake the cakes until they're golden-brown, bouncy to the touch, and a tester inserted in the center of each comes out clean, 18 to 20 minutes (rotate and swap the pans' positions after 10 minutes). Cool the cakes in their pans on wire racks. CORN CRUMBS: Reduce the oven temperature to 300°F. Line 2 rimmed baking sheets with parchment. In a food processor, grind the cereal to a powder. Combine the cereal, cornstarch, sugar, and salt in a large bowl and mix with your hands. Add the melted butter and toss with a rubber spatula until the mixture is evenly moistened. Squeeze the crumbs with your hands to make small clumps no bigger than peas and sprinkle them evenly on the prepared baking sheets. Bake until the crumbs are a shade darker, about 15 minutes (rotate the sheets after 8 minutes). Cool completely on racks. While the crumbs cool, melt the white chocolate in a small microwave-safe bowl in the microwave, using 15-second high-power intervals. Let the melted chocolate cool until no longer hot to the touch. Transfer the cooled crumbs to a large bowl and pour the melted white chocolate over them. Toss with your hands until the crumbs are enrobed in the chocolate. Continue tossing with your hands every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky, 30 to 40 minutes total. Break up any clumps that are larger than peas. CORN CREAM: Purée the corn with 1/3 cup water in a blender until smooth. Strain through a fine sieve set over a measuring cup, pressing on the solids, until you have 9 fluid ounces of corn juice. Put 1 tablespoon water in a small bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Meanwhile, combine the corn juice, sugar, and salt in a small saucepan over medium-low heat. Bring the mixture to a simmer and whisk for 2 minutes to cook out the starch in the corn. (The mixture will thicken as it heats.) Remove from the heat, stir in the gelatin, transfer to a heatproof container, and freeze until set to a pudding-like consistency, 1 to 1 1/2 hours. In a large bowl, whip the sour cream, heavy cream, and confectioners' sugar with a whisk to very soft peaks, 2 to 3 minutes. Add the cold corn mixture and slowly whisk until the color is even. Refrigerate until ready to use. ASSEMBLE THE CAKE: Assemble an 8-inch springform pan. Cut two 12x14-inch rectangular strips of parchment. Fold the two strips lengthwise to get two 6x14-inch strips. Line the inside of the pan with the strips, nestling them into each other with the folded edge on the top. Release the edges of the cakes with a paring knife. Turn the cakes out onto a clean work surface. Fit one of the cake layers into the springform pan, trimming it to fit snugly if necessary. Use the back of a spoon to spread half the corn cream over the cake base in an even layer. Sprinkle half of the corn crumbs evenly over the corn cream. In a medium bowl, whisk the strawberry preserves to loosen them. Use the back of a spoon to spread one-third of the strawberry jam as evenly as possible over the corn crumbs. Sprinkle 2/3 cup of the fresh berries evenly across the jam. Set another cake round (trimmed as needed to fit) on top of the berries and gently press it down. Repeat the process with the remaining corn cream and corn crumbs, half of the remaining preserves, and the remaining 2/3 cup berries. Fit the remaining cake round atop the fresh berries and spread the remaining preserves over the cake. Freeze the cake for a minimum of 12 hours to set it. One to two days before serving, remove the side of the pan and let the cake completely defrost in the refrigerator-this will take about 36 hours. Do not thaw at room temperature. Just before serving, carefully remove the parchment collar and garnish the top of the cake with freshly hulled and quartered strawberries. Serve cold. MAKE AHEAD TIPS: The assembled cake (minus the fresh strawberry garnish) will keep in the freezer for up to 2 weeks; if you plan on freezing it this long, wrap it in plastic once it's completely frozen. Be sure to defrost it in the refrigerator as per the instructions above. Do not thaw at room temperature. NOTE: Use homemade strawberry preserves or all-natural, store-bought preserves made with sugar, not high fructose corn syrup.

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Steps:

• 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.
• 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 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.
• 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.

SLOW COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
• In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
• In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

WHITE CHOCOLATE LEMON-CREAM CAKE

Steps:

• Cake:.
• Cream butter and cream cheese; gradually add sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating well after each addition. Add sour cream and beat just until blended.
• Add flour to creamed mixture, beating just until blended. Stir in vanilla.
• Pour batter into a greased and floured 9-inch round cake pan. Bake at 325°F for 1 hour or until a wooden pick comes out clean.
• Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. Place in freezer until frosting.
• Frosting:.
• Combine sugar, cornstarch, and lemon rind in a heavy saucepan; stir well. Stir in juice and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1 minutes stirring constantly.
• Gradually stir about half of the hot mixture into the beaten egg. Stir into the remaining hot mixture. Cook stirring constantly over medium heat for 2 minutes, until thick and bubbly.
• Transfer mixture to a small bowl and chill completely.
• Beat whipping cream at high speed of mixer (freeze bowl, cream, and whisk before whipping) until stiff peaks form. Stir in 1/2 cup whipped cream into the lemon mixture. Fold in the lemon mixture into the whipped cream.
• Spread over the top and sides of cake.
• Using a vegetable peeler, make chocolate curls from the bars of white chocolate. If you want to get "fancy", melt the chocolate in a sandwich bag one at a time. Pipe in fancy shapes, such as hearts, scrolls, lace, etc. onto waxed or parchment paper. Let harden completely and apply to cake.

STRAWBERRY & WHITE CHOCOLATE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 180C. Prepare 2 cake tins by greasing the sides and baste with softened butter, then line the base with grease-proof paper and grease it again. Place chocolate into a heatproof bowl and set it over a pan of simmering water (a bain-marie), making sure the base of the bowl does not touch the hot water. Allow the chocolate to melt gently, stirring frequently. When the chocolate has melted, remove the bowl from the heat and stir in butter till well-combined. 2. In a large mixing bowl, add the eggs and whisk until frothy with an electric mixer, followed by sugar and orange zest. Whisk again on high speed, scraping down the sides of the bowl occasionally, until the mixture is pale yellow, very thick and falls in ribbons. This process takes about 4 to 5 minutes. 3. Stir chocolate-butter mixture before adding it to the egg mixture. Gently and briefly stir till just combined, then sift and delicately fold in the flour in two batches. Weigh and divide batter between the prepared tins to achieve evenly-sized cakes. Spread the batter and bake for 20 to 25 minutes or until the cakes are light golden brown and a skewer inserted into the centre comes out clean. 4. Run a knife around the insides of the tins to loosen the cakes, then turn out onto a wire rack to cool. Remove the greaseproof paper when it is cool enough to touch. 5. In the meantime, prepare the filling. Set aside 7 presentable, evenly-sized strawberries for the topping later. Hull and thinly slice the rest of the strawberries into a bowl. Add in sugar, orange zest and juice and mix lightly. Leave for 30 minutes to marinate. 6. To prepare the topping, heat jam in a saucepan, stirring frequently until melted. Bring it to a boil, then remove from the heat. Dip and coat whole strawberries (leaves removed) into the jam. Carefully place strawberries top side down on a plate for later use. To make whipped cream, place your beaters and mixing bowl in the freezer for about 30 minutes before use. Prepare an ice bath and place the mixing bowl over it. Pour cold cream into the mixing bowl and whisk with an electric mixer on low to medium speed until thick. 7. Place one sponge cake, topside down on a serving plate. Spoon sliced strawberries and juice evenly onto it. Spread half of the whipped cream on top and set the second sponge cake, topside up on the cream. Spread the rest of the cream on top. 8. Decorate the cake with glazed strawberries in the middle and grated white chocolate around it. Ready to serve!

IRISH CREAM WHITE CHOCOLATE SHAMROCK CAKE

Steps:

• Heat oven to 350 degree's. Grease and flour a 9 x 13 inch pan.
• Prepare batter by following directions on cake mix or as follows. Sift the flour,salt,sugar,baking powder together in a big bowl. add the milk,Bailey's,and butter. Beat well. Add the eggs last. Beat for about 3 minutes on medium speed. Reserve 1/2 cup of batter for filling.
• In a separate bowl. Mix 1/4 cup of Bailey's with the butter,and cream cheese on medium speed until combined.add powdered sugar. Weigh out 12 ounces of frosting. Mix with reserved batter, and food coloring. beat well. Mix in the white chocolate chips.
• Pour cake batter in to prepared pan. Drop teaspoon fulls of the Bailey's frosting white chocolate mixture randomly on top of batter.
• Use a fork to make swirls patterns in the cake with the green filling.
• place in oven and bake for 45 minutes- 1 hour. tooth pick should come out clean after inserting in to cake part of bars. Do not test green filling. That should remain moist.
• Remove from oven,and cool. Cut in to square. and serve.