SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING

Spice Cake with Raspberry Filling and Cream Cheese Frosting image

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
2 cups fresh raspberries
1/4 cup red currant jelly, if desired
Fresh mint leaves, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g