Rose Mary Mogan


This was an experimental cake, because I wanted to implement new items I had ordered into this recipe. I had recently baked many cakes for a previous community event so I was out of butter. So I decided to use Imperial Margarine instead. Because I used margarine, I decided to use Heavy whipping cream instead of the milk to give the cake a bit more richness. Recipe made 4 layers.

I wanted to add a bit of the Lorann Raspberry Emulsion for baking to enhance the flavors in the cake, & I also used Raspberry Pastry & pie filling between the layers & then some white frosting to bring out the color


☆☆☆☆☆ 0 votes

8 or more depending on portion size
35 Min
30 Min


  • 3 stick
    imperial margarine (1 1/2 cups)
  • 8 oz
    cream cheese, room temperature
  • 2 1/2 c
    granulated sugar
  • 6 large
    eggs,room temperature
  • 3 1/2 c
    white lily flour
  • 1/2 c
    corn starch
  • 1 small
    box instant chocolate pudding
  • 1/2 c
    cocoa powder
  • 2 Tbsp
    heaping instant coffee crystals
  • 1 Tbsp
    baking powder
  • 2 tsp
    chocolate extract
  • 2 tsp
    lorann raspberry baking emulsion
  • 1 1/2 tsp
    vanilla bean paste or extract
  • 1 1/2 c
    heavy whipping cream
  • 1 can(s)
    solo raspberry pastry filling 12 ounces
  • 1 can(s)
    cream cheese frostng
  • 1 can(s)
    chocolate frosting
  • ·
    yogurt covered raisins for garnish (optional)



  1. PREHEAT OVEN TO 350 DEGREES F. Combine & sift, flour, cocoa, instant pudding, corn starch & coffee granules together into a large bowl and set aside till needed.
  2. Add the margarine and cream cheese to a mixer and beat till creamy and smooth. Some of the main ingredients in the cake.
  3. Gradually add in the sugar, beating well after each addition.
  4. Add in the eggs one at a time, and beat well after each has been added.
  5. Now add about 1/3 of the flour mixture, alternately with the heavy whipping cream. Beat until smooth, and alternate with whipping cream and flour until all has been used.
  6. Now add in the Raspberry emulsion, Vanilla Bean Paste or Extract and Chocolate Extract, beat until well incorporated into batter. NOTE: I did not use the marshmallow fluff, I used the cream cheese frosting instead.
  7. Spray four 8 or 9 inch cake pans with bakers joy, and distribute cake batter evenly into all 4 pans. Bake in preheated 350 degree oven for 30 minutes until cakes are done or tooth pick inserted into center comes out clean.
  8. Allow cakes to set in pan for 10 minutes then invert onto wire racks to cool completely. When cooled place on cake platter and alternate the cream cheese frosting and Raspberry filling between the layers. Frost the sides with chocolate frosting. Garnish the top with yogurt covered raisins if desired.
  9. Serve and enjoy.

Printable Recipe Card


Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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