raspberry layered cake

How To Make raspberry layered cake

• 1

  CAKE DIRECTIONS:
• 2

  Preheat oven to 325 degrees.
• 3

  Lightly mist and flour two 9 inch round cake pans. Set aside.
• 4

  Mix cake mix, cream cheese, water, vegetable oil, vanilla extract and eggs together in a bowl until smooth.
• 5

  Divide batter between pans and bake for 25 minutes or until toothpick comes out clean.
• 6

  Remove pans and let cool about 20 minutes, then remove from pans and let finish cooling on a rack.
• 7

  FROSTING DIRECTIONS:
• 8

  Beat whipped topping, sour cream and raspberry jam together.
• 9

  Add the powdered sugar slowly, mix well.
• 10

  PUTTING IT ALL TOGETHER:
• 11

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