Raspberry Cake Topped with Fruit |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she preferred whipped frosting to buttercream. Ingredients:
cake |
1 (16.25 ounce) package white cake mix |
1 (3 ounce) package raspberry-flavored gelatin mix |
1 (10 ounce) package frozen raspberries, thawed with juice retained |
4 eggs |
1/2 cup vegetable oil |
1/4 cup hot water |
frosting |
1 (10 ounce) package frozen raspberries, thawed |
1 (12 ounce) container frozen whipped topping, thawed |
topping |
1/2 cup fresh strawberry halves |
1 cup raspberries |
1 fresh blackberry |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.
2. Combine dry cake mix and gelatin powder in a large bowl; add 1 package raspberries with juice, eggs, vegetable oil, and hot water. Beat mixture thoroughly; divide batter between prepared round pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. Fold 1 package thawed frozen raspberries through whipped topping in a bowl; spread about half the frosting evenly over 1 cake, place other cake atop the frosted cake, and frost with remaining frosting. Refrigerate at least 2 hours.
5. Top frosted cake with halved strawberries along outer edge and with raspberries in a circular pattern in the middle. Place blackberry in center of cake.
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