Preheat oven to 350 degrees.
Grease and flour 2 8 inch or 9 inch round pans.
Heat white chocolate over low heat, stirring occasionally, until melted; cool.
Mix flour, sugar, baking powder, and salt; set aside.
Beat whipping cream in chilled large bowl until stiff; set aside.
Beat eggs about 5 minutes or until thick and lemon colored.
Beat in melted chocolate and almond extract.
Fold egg mixture into whipped cream.
Add flour mixture about 1/2 c at a time, folding gently after each addition until blended.
Pour into pans.
Bake 8 inch rounds 35 - 40 minutes, 9 inch rounds 30 - 35 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely on wire racks.

Raspberry Filling:
Mix sugar, cornstarch, and salt in 1 1/2 qt 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.
Fill layers with Raspberry Filling.

White Chocolate Frosting:
Heat white chocolate over low heat, stirring occasionally, until melted; cool.
Beat melted chocolate and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
If necessary, stir in additional wine cooler, 1 t at a time.
Spread over side and top of cake.