Friday, April 6, 2012

What I Love: Lemon-Raspberry Celebration Cake

Hey Everyone!
Check out this recipe for a pretty cake titled "Lemon-Raspberry Celebration Cake" perfect for Spring/Easter!

Prep Time
30 Minutes
Total Time
8 to 10

1 box Betty Crocker® SuperMoist® lemon cake mix
1 box (4-serving size) lemon instant pudding and pie filling mix
4 eggs
1/3 cup vegetable oil
1 cup Irish cream liqueur
1 cup sour cream
Raspberry Filling:
1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon fresh lemon juice
Raspberry Frosting
1 cup butter, softened
4 cups powdered sugar
1/3 cup seedless red raspberry jam
1 teaspoon vanilla
Garnish, if desired
Fresh raspberries
Fresh mint leaves

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, drain thawed raspberries, reserving juice in 2-cup measuring cup. Set raspberries aside. Add enough water to juice to measure 1 1/4 cups. In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in juice mixture with whisk. Heat to boiling over medium-high heat, stirring occasionally, until thickened and bubbly. Remove from heat; transfer to medium bowl. Stir in lemon juice. Gently fold in reserved raspberries. Cover; refrigerate until chilled.
In large bowl, beat butter with electric mixer on medium speed until light and fluffy. On low speed, beat in powdered sugar, 1 cup at a time, until blended. Add raspberry jam and vanilla; beat until frosting is smooth and spreadable.
Place 1 cake layer on serving plate; spread with desired amount of raspberry filling. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting. Garnish with fresh raspberries and mint. Store in refrigerator.
Makes 8 to 10 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
To make the cake layers a day ahead of time, bake and cool as directed, then place a slice of bread on each layer. Let stand at room temperature, and your cakes will stay fresh. The filling can also be made the day before assembling the cake.
For an extra-special touch, pipe frosting with a decorating bag and desired tip around top and bottom edges of the cake.
If you have extra raspberry filling, serve it over ice cream or atop your morning pancakes.

Nutrition Information:
1 Serving (1 Serving)

Recipe & Image from:


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