RASPBERRY DREAM LAYER CAKE
Another recipe from the April/May 2013 Publix Family Style magazine. Picture credit Publix. Can't wait to make this! I can just see myself sitting in the shade on a summer day, sipping lemonade with a big slice of this cake.
Provided by Julie Madawi
Categories Cakes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; set aside.
- 2. In a large bowl, combine the cake mix, water, vegetable oil, egg whites and 1 teaspoon almond extract. Beat on low speed just until combined. Beat on medium speed for two minutes more. Pour batter into the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool layers in pan on wire racks for 10 minutes. Remove the layers from pans; cool thoroughly on wire racks. If desired, using a serrated knife, level off the tops of the cakes.
- 3. Place one of the cooled cake layers, bottom side up, on a serving platter or cake stand. Spread with the raspberry preserves. Top with remaining cake layer.
- 4. In large mixing bowl, combine butter, sour cream and 1 teaspoon almond extract. Beat with electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar. Thin with milk to desired consistency. Add enough red food coloring to reach a light pink color
- 5. Generously frost the top and sides of the cake with the frosting. Garnish the top of the cake with the fresh raspberries. To store cake, cover and chill in the refrigerator.
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Bismark Tetteh
[email protected]This cake was amazing! It was moist, fluffy, and the raspberry filling was the perfect balance of tart and sweet. I will definitely be making this cake again.
FU FU
[email protected]This cake was a bit too sweet for my taste. The raspberry filling was good, but the cake was a bit dry.
Suntou Manneh
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it. The cake was moist and fluffy, and the raspberry filling was delicious. I will definitely be making this cake again.
ranaharis haris
[email protected]This cake was easy to make and turned out beautifully! I used fresh raspberries for the filling and they added a lovely tartness to the cake. The cake was moist and fluffy, and the frosting was light and airy.
Gyanu Thapa
[email protected]This cake was a disappointment. The cake was dry and the raspberry filling was too tart. I would not recommend this recipe.
MEHEDI GAMING MEHEDI GAMING 2244
[email protected]I've made this cake several times and it always turns out great! It's a bit time-consuming to make, but it's worth it. The cake is always moist and flavorful, and the raspberry filling is the perfect balance of tart and sweet.
raven. hanif
[email protected]This cake was absolutely delicious!! I made it for my daughter's birthday and it was a huge hit. The raspberry filling is tart and sweet, and the cake is moist and fluffy. I will definitely be making this cake again.