Raspberry Layered Cake

Tina Reed

By
@TinyDelights

My mom loves Raspberries! This one is for her.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
25 Min

Ingredients

INGREDIENTS FOR CAKE

1 pkg
yellow cake mix
4 oz
cream cheese, softened
1 c
water
1/2 c
vegetable oil
2 tsp
pure vanilla extract
4 large
eggs

INGREDIENTS FOR FROSTING

12 oz
fresh raspberries
1/2 c
raspberry jam
8 oz
sour cream
8 oz
whipped topping
1 1/2 c
powdered sugar

Step-By-Step

1CAKE DIRECTIONS:

2Preheat oven to 325 degrees.

3Lightly mist and flour two 9 inch round cake pans. Set aside.

4Mix cake mix, cream cheese, water, vegetable oil, vanilla extract and eggs together in a bowl until smooth.

5Divide batter between pans and bake for 25 minutes or until toothpick comes out clean.

6Remove pans and let cool about 20 minutes, then remove from pans and let finish cooling on a rack.

7FROSTING DIRECTIONS:

8Beat whipped topping, sour cream and raspberry jam together.

9Add the powdered sugar slowly, mix well.

10PUTTING IT ALL TOGETHER:

11Place one cake on a plate and top with raspberry frosting; top with fresh raspberries and repeat. You may have some frosting left over.

About this Recipe

Course/Dish: Cakes, Fruit Desserts