White Chocolate Cream Cake

3 oz. white baking bar, chopped................1/2 t. salt

2-1/4 C. flour............................................1-2/3 C. heavy whipping cream

1-1/2 C. sugar..........................................3 eggs

2-1/4 t. baking powder.............................1 t. almond extract

Grease & flour two 8 or 9" round pans. Heat white baking bar over low heat, stirring occasionally till  melted; cool. Mix dry ingredients; reserve. Beat whipping cream in chilled, large bowl till stiff; reserve. Beat eggs about 5 minutes or until thick & lemon colored. Beat in melted white bar & almond extract. 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 at 350°;  8" rounds 35 to 40 minutes, or 9" rounds 30-35 minutes, or until pick inserted in center comes out clean. Cool in pans 10 minutes on wire rack, remove to rack to cool completely. Fill & frost  with your choice, or try the following recipes:

Raspberry Mousse Filling
This pretty pink filling has an exceptionally intense berry flavor .

10 oz. frozen, sweetened raspberries........1 C. whipping cream

1 envelope unflavored gelatin....................3 T. powdered sugar

1/4 C. raspberry or cherry liqueur (or light rum)

Puree  frozen berries in an electric blender. Sprinkle gelatin over the liqueur in a small (microwave safe) bowl. Let stand 1 minute to set. Stir in the berry puree, and microwave mixture on high power till warm, but not hot. (May heat in a saucepan, also) Set aside to cool to room temperature. Whip cream with the powdered sugar till soft peaks form. Fold the raspberry mixture into the cream. Cover & refrigerate until set, about 1 hour. Use within 2 days. Keep filled cake in refrigerator till ready to serve. Yield: 3-1/2 cups

Raspberry White Chocolate Frosting

3 oz. white baking bar, chopped.............1/4 C. margarine or butter, softened

3-1/2 C. powdered sugar.......................1/2 t. almond extract

3-4 T. plus 2 t. raspberry-flavored wine cooler

Heat white chocolate bar over low heat, stirring occasionally till melted; cool. Beat melted baking bar & remaining ingredients in medium bowl on medium speed with an electric mixer until smooth & of spreading consistency.

Submitted by the Florida & District of Columbia newsletters.

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