Instructions: Prepare Raspberry Filling: Mix sugar, cornstarch, and salt in 1 1/2-quart saucepan. 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 remaining ingredients. Cover and refrigerate until chilled.

Heat oven to 350 degrees. Grease and flour 2 round pans, 8 by 1 1/2 or 9 by 1 1/2 inches.

Heat white baking bar over low heat, stirring occasionally, until melted; cool. Mix flour, sugar, baking powder, and salt; reserve. Beat whipping cream in chilled large bowl until stiff; reserve. Beat eggs about 5 minutes or until thick and lemon-colored; beat in melted baking bar and 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 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 wire racks.

Meanwhile, prepare frosting. Heat white baking bar over low heat, stirring occasionally, until melted; cool. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency. If Necessary, stir in additional wine cooler, 1 teaspoon at a time.

Fill the cake layers with the Raspberry Filling. Spread the White Chocolate Frosting over side and top of cake.

This recipe yields 16 servings.

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