Give this Duncan Hines French Vanilla Cake the red raspberry treatment. You can make Raspberry Swirl Cake as pretty as it is delicious with your own creative drizzle effects.
Cake:
Raspberry Sauce:
- 1 (12 oz) pkg frozen raspberries
- 2 tbsp seedless red raspberry jam
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- While cake is baking prepare raspberry sauce. Place sieve over small saucepan. Push raspberries through sieve with spoon. Discard seeds. Add jam. Dissolve cornstarch in water in small cup. Add to saucepan. Cook on medium heat, stirring constantly, until sauce comes to a boil and thickens. Cool.
- To assemble, place one cake layer on plate. Spread with raspberry sauce, reserving enough to drizzle on top. Place second layer on top. Frost sides and top of cake with cream cheese frosting. Drizzle with reserved sauce. Run knife through frosting and sauce to swirl.
