RASPBERRY CAKE TOPPED WITH FRUIT
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.
Provided by Sarah Meedel
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 2 9-inch round pans.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 48.9 g, Cholesterol 62 mg, Fat 22.2 g, Fiber 2.4 g, Protein 5.6 g, SaturatedFat 8.4 g, Sodium 311.6 mg, Sugar 36.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
