This cake is a re-make for my White Chocolate Raspberry Ribbon Cake which I had submitted to Duncan Hines. I omitted the white chocolate and added the mint to the frosting instead of the cake. Let me know what you think.
white or yellow duncan hines cake mix; bake as directed
pure mint extract
How To Make raspberry mint poke cake
Bake the cake as directed using 2-8" or 2-9" cake pans. Let the cake cool completely in the pans.
While the cake is cooling prepare the Jello with 1/2 cup hot water, making sure the Jello is completely melted before adding the cold water. Stir completely until clear and set aside to cool.
When the cake layers are cool, using a fork, poke holes all over the cake and make some of them deep. Pour the jello evenly all over the two cake layers and place the pans into the refrigerator to chill for at least 2 hours.
Weigh out the confectioners sugar and sift into a large bowl; set aside. Measure out 8oz of shortening and set into a large mixing bowl fitted with a paddle. Add in the meringue powder and beat on low speed until combined. Add in the vanilla then drizzle in the heavy cream, once combined turn the mixer up to medium and let it beat for about 2 minutes. Slowly add in the confectioners sugar; a cup at a time to prevent splashing; scrape down the sides of the bowl as well. When all of the sugar is incorporated turn the mixer on high for about one minute to smooth out the lumps. Add in the mint extract at this point.
Carefully remove the cake layers from the pans and assemble the cake. Garnish with fresh raspberries and mint. Place the cake back into the refrigerator until ready to serve or serve right away.
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