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Raspberry Layered Cake

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To make the cake taste like it comes out of a real bakery I change the base ingredients for the cake mix.

Directions

  1. Pour pack of Duncan Hines® Frosting Creations™ White Chocolatey Raspberry Flavour Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. Add 1/2 cup of room temp butter and 1 8oz package of cream cheese. Blend well with mixer.
  3. Put icing in a Ziploc and let cool in fridge. After 1/2 hr spread a good amount of icing on middle layer, top with fresh raspberries, put top back on cake and pipe rest of icing. Add raspberries and flaked coconut if desired.
  4. Instead of using oil and water as per box instructions substitute with 1 cup milk and 1/2 cup melted butter
  5. Cook as per instructions on the box in a bundt cake pan.
  6. Once it is done and cool...cut cake in half

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