White Chocolate Rasberry Cream Cake!

I made this cake for Christmas Eve (Christmas with my parents) and this cake was so moist and delicious! I hope you enjoy it as much as we did!

Ingredients
1 cup butter
2 cups sugar
4 eggs
4 ounces white candy coating. melted
1 teaspoon almond extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1 cup buttermilk


Directions
In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add candy coating and extracts; beat well. Combine the flour and baking powder; add to creamed mixture alternately with buttermilk.

Pour into two greased 9-in. round baking pans. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

1/2 cup raspberry (or flavor of your choice)
Warm in microwave until spreadable.


Icing
FLUFFY FROSTING:
1-1/2 cups milk
1/2 cup all-purpose flour
1-1/2 cups butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring

For frosting, whisk together milk and flour in a saucepan. Cook, over medium heat stirring constantly, for 5 minutes or until thick. Cover and cool. In a bowl, cream butter. Gradually add sugar; mix well. Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy. Add vanilla and butter flavoring; beat well.


To assemble cakes;

Place 1 cake on serving plate; on top of cake spread the warm jam leaving some space around the edges so that your jam won't mix into your icing.

Next CAREFULLY spread some of the prepared icing over the jam and around the edges until completely covered.

Top with the second cake and again carefully ice with the frosting that is left until completely covered.

Store in refrigerator.