Double Raspberry Cake

READY IN: 40mins
Recipe by christina white

A unique, delicious, moist cake. Very easy to make. I can't think of a better cake for a little (or not so little) girl's birthday (pink icing)! Enjoy! Makes 1 3 layer 8-inch cake

Top Review by HEP MEP

Wonderful cake! I made this for my birthday yesterday. I didn't want to futz too much, so I baked it in a 9 x 13 pan and it turned out great. I added more fresh lemon juice to the frosting than called for, and also used raspberry extract in place of the almond. A big hit - and really, really pink! Thanks!

Ingredients Nutrition

Directions

  1. In large mixing bowl beat well together cake mix, gelatin, flour, baking powder, oil, and water.
  2. Beat in eggs one at a time.
  3. Add thawed fruit and beat well.
  4. Pour into three prepared 8-inch round cake pans.
  5. Bake at 350 degrees for 25-35 minutes.
  6. Prepare icing: Beat butter and sugar.
  7. Add fruit, almond extract and lemon juice.
  8. Beat well.
  9. If icing gets too runny, put in fridge until desired consistency.
  10. Garnish with white chocolate curls if desired.

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