Raspberry Mirror Cake (Shiny Red Frosting)

This is a recipe for a very pretty/shiny white cake with both white and red frosting. This is a shiny jewel-like cake that can be made in many different colors. The raspberry-cranberry juice makes the brightest red topping but any raspberry or red type juice concentrate can be used or substituted in this recipe.

• Ready In: 50 mins
• Serves: 1

Ingredients

• CAKE

• 1 (18 ounce) package  white cake mix
• 1 1⁄4 cups water
• 1⁄4 cup  oil
• 3  egg whites
• 1⁄3 cup  seedless raspberry preserves

• FROSTING

• 1⁄2 cup shortening
• 1⁄2 cup unsalted butter, softened
• 4  cups powdered sugar
• 2 -3  tablespoons kirsch

• TOPPING

• 2⁄3 cup  raspberry-cranberry frozen juice concentrate, thawed
• 4  teaspoons cornstarch
• 1  cup fresh raspberry, for decoration
•  mint sprig, for decoration

Directions

1. Preheat oven to 350.
2. Grease and flour two 9 or 8" round cake pans.
3. In bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened.
4. Beat 2 minutes at medium speed and pour into greased and floured pans.
5. Bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center.
6. Cool in pans on wire racks 15 minutes.
7. Remove from pans and cool 30 minutes or until all the way cooled.
8. Stir raspberry preserves until smooth; cover and set aside.
9. Meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy.
10. Add powdered sugar and beat until smooth.
11. Beat in 2 tablespoons.
12. Kirsch, and additional Kirsch if necessary for soft spreading consistency.
13. To assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate.
14. Spread with 1/2 cup frosting.
15. Spread evenly with raspberry preserves.
16. Top with remaining cake layer, trimmed side down.
17. Spread top with 1/2 cup frosting smoothing top to form flat surface.
18. Reserve another 1/2 cup frosting for piping.
19. Spread sides with remaining frosting.
20. Place reserved frosting in small decorating bag fitted with small star tip.
21. Pipe decorative edge around top and bottom edge of the cake.
22. In a small saucepan combine juice concentrate and cornstarch.
23. Over medium to low heat bring to a boil, stirring constantly until thickened.
24. Remove from heat.
25. Cool 10 minutes or until thickened mixture is room temperature.
26. Spoon on top of the cake and spread to piped edges of frosting.
27. Before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.