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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Guests are sure to be dazzled by this super-moist dessert from our Test Kitchen thatâs ideal for special occasions. A rich orange cream filling is spread between the cake layers for a luscious look and taste. Ingredients:
1 package white cake mix (regular size) |
1 package (10 ounces) frozen sweetened raspberries, thawed |
2 cups heavy whipping cream |
1 carton (8 ounces) mascarpone cheese |
3/4 cup sugar |
2 tablespoons orange juice |
1/2 teaspoon grated orange peel |
2 cups fresh raspberries |
Directions:
1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
2. Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel. Fold in whipped cream.
3. Cut each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat layers three times. Refrigerate until serving. Yield: 10-12 servings.
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