Labadie Recipe Database

Name Raspberry Cream Layer Cake Number of People 12 List of Ingredients unsalted butter, for cake pans yellow cake mix 2 cups raspberries 3 T confectioners' sugar 2 cups cold heavy cream Description Prepare cake as directed on package for either two layers or 13X9-inch pan. In a medium bowl, gently mash 1 cup raspberries with a fork.  Stir in 1 cup whole raspberries.  In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, about 1 minute.  With a rubber spatula, gently fold reaspberries into whipped cream.   If making layer cake, place one cake on serving plate; spread raspberry cream on top leaving a 1/4" border.  Top with other cake, press gently, and finish with remaining raspberry cream; serve immediately. If making 13X9" inch cake.  Cut and serve pieces individually topped with raspberry cream.  Refrigerate remaing cream. Time 15 minutes plus baking and cooling Difficulty (1-5) 1 Notes Very delicious, quick and easy. Image