BERRY CAKE WITH MARSHMALLOW CREME GLAZE
Not just any cake is worthy of a luscious, drippy coat of marshmallow creme glaze. But this raspberry-studded beauty made the cut.
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Melt 2 Tbsp. butter; pour into medium bowl. Add egg, sour cream and 1/2 cup milk; whisk until blended. Combine baking mix and brown sugar in large bowl. Add sour cream mixture; stir just until blended. Gently stir in 1 cup raspberries. Pour into greased and floured 9-inch round pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool 15 min. Run knife around edge of pan to loosen cake. Remove cake from pan to wire rack; cool completely.
- Transfer cake to serving plate. Beat marshmallow creme, remaining butter and remaining milk in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition; spread onto top of cake, allowing excess to drip down side. Top with blueberries and remaining raspberries just before serving.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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