White Raspberry Cake
12-14 Servings
Ingredients:
1 package white cake mix
1 (16 ounce) can raspberry filling
1 cup fresh raspberries, for garnish
Whipped Cream frosting
2 cups heavy whipping cream
cup powdered sugar
1 teaspoon vanilla
Raspberry Sauce
cup raspberry jam
1 tablespoon warm water
For the cake: Prepare and bake cake following the package directions for 2 9-inch round cakes. Cool and cut each layer into two layers so that you have a total of four layers. Spread the raspberry filling evenly between the four layers and chill for 30 minutes.
For the frosting: In a mixing bowl, whip cream, sugar, and vanilla until soft peaks form and hold their shape.
For the sauce: Combine raspberry jam with warm water and mix well.
Frost the sides of the cake with the frosting. Drizzle sauce over top and garnish with fresh raspberries.
Don Sanchez, Executive Chef, Catering at the Joseph Smith Memorial Building
This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.
For information call 801-539-3170