Delectable Raspberry Cream Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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For a cake to impress, try this delicious recipe. The filling makes the cake so yummy with fresh raspberries. Your guests will be sure to be asking for the recipe. Ingredients:
1 package yellow cake mix (regular size) |
filling: |
2 tablespoons king arthur unbleached all-purpose flour |
2/3 cup whole milk |
6 tablespoons butter, softened |
1/3 cup shortening |
2/3 cup sugar |
3/4 teaspoon vanilla extract |
2 cups fresh raspberries, divided |
glaze: |
1 cup (6 ounces) semisweet chocolate chips |
3 tablespoons half-and-half cream |
2 tablespoons butter |
2 tablespoons light corn syrup |
white chocolate garnish and pearl dragees, optional |
Directions:
1. Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature. In a small bowl, cream the butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
3. Place one cake layer on a serving plate. Spread with 1 cup filling. Place remaining filling in a pastry bag with star tip #195; pipe filling around outside edge of cake. Sprinkle 1-3/4 cups raspberries over filling. Top with second cake layer. Chill.
4. For glaze, combine the chocolate chips, cream, butter and corn syrup in a small saucepan. Cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Spread enough glaze over the top of cake to cover. Chill for 10 minutes. Repeat with remaining glaze, allowing glaze to drape over sides. Chill for 1 hour.
5. Arrange remaining raspberries on top; add white chocolate garnish and pearl dragees if desired. Refrigerate leftovers. Yield: 10-12 servings.
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