Prep 35 mins
Cook 30 mins
I don't know where this originated, but the name not only sounds elegant, but tastes elegant with the jam and white cake and yummy frosting. A friend made these for a bridal shower once and I have been making them ever since for special occasions. It calls for a pie crust and I make my own, but you can buy one if you choose. I use a good Raspberry Jam (Smuckers). They taste so good and are pretty with the red jam and white cake and fluffy frosting.
- 1 (12 ounce) jar raspberry jam
- 1 (18 ounce) package white cake mix (I use Duncan Hines)
- 1 1⁄3 cups water
- 1⁄3 cup vegetable oil
- 3 large egg whites
- 2 cups flour
- 3⁄4 cup Crisco
- 1 teaspoon salt
- 4 1⁄2 tablespoons cold water
- 1⁄2 cup Crisco
- 1⁄2 cup butter
- 1⁄4 cup evaporated milk
- 1 teaspoon vanilla
- 2 1⁄2 cups confectioners' sugar
- Make the crust; mix well and roll out the pie crust to cover a large cookie sheet making a 1" edge.
- Make holes all over the crust with a fork.
- Bake at 400 degrees till done; cool.
- Spread the jar of raspberry jam evenly over the crust.
- Bake the cake mix according to directions on the box or using the above measurements (I had to list the ingredients on the box in order to post).
- Pour batter over the jam and bake at 350 degrees until cake is done to the test.
- FROSTING: Put everything in a mixing bowl starting with 2 cups sugar and adding more sugar if you need it. Whip till light and fluffy. Frost and enjoy.