Red Satin Cake with Peaches and Cranberries |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
1 can(s) (14.5 oz) nosaltadded sliced beets, not drained |
1 can(s) (15 oz) sliced peaches in juice, not drained |
1 box(es) (18.25 oz) devil's food cake mix |
1/3 cup(s) 2% milk |
3/4 cup(s) confectioners' sugar |
3 tablespoon(s) cornstarch |
12 ounce(s) fresh raspberries, cleaned |
12 ounce(s) fresh raspberries, cleaned |
3 large eggs |
8 ounce(s) lowfat cream cheese, softened |
nonstick baking spray |
1 tablespoon(s) red food coloring (optional) |
1/2 teaspoon(s) vanilla extract |
Directions:
1. Preheat oven to 350F. Spray 2 (8inch) layer pans with baking spray; set aside. Pure beets with their juice in a blender until smooth; set aside.
2. Mix the cake mix, pured beets, milk, eggs and food coloring in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until batter is thick and smooth.
3. Pour and scrape batter into the prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 15 to 20 minutes, until cool enough to touch. Remove the cakes from pans and cool on racks until room temperature.
4. While the cake is baking prepare filling. Pure peaches with their juice and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes; cool completely.
5. To make the frosting, pure cream cheese, 2 tablespoons cooled peach mixture, confectioners sugar and vanilla in a food processor until smooth; set aside.
6. To assemble cake, place 1 cake layer on a serving plate, top with the remaining peach mixture and half the raspberries. Place the second layer on top. Ice the sides and top of the cake with cream cheese frosting, and decorate with remaining raspberries. Refrigerate until serving. Cut in 12 wedges and serve.
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