Recipe For Cooking Raspberry Laced Vanilla Cake

Toaster Oven Cakes :: Cakes with Mixes

Raspberry Laced Vanilla Cake

1 (18.25 oz.) box white cake mix without pudding
1 C. red raspberry preserves, divided
1 box powderedsugar
2 C. (4 sticks) margarine, softened
2 egg yolks
1/4 C. raspberry Schnapps liqueur
1 tea. vanilla extract

Preheat oven to 350 degrees F. Grease and flour 2 (9-in.) round cake pans.

Prepare white cake mix according to box directions, saving the egg yolks for icing. Cool 10 min.; remove from pans and cool completely.

Prepare icing. At low speed of electric mixer, beat powderedsugar and margarine until blended. Beat on high speed until light and fluffy. On med. speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract or flavoring until smooth.

Assemble the cake. With a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 c. raspberry preserves. Top with top half of cake layer; spread with frosting. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake. Refrigerate if not serving immediately.

Yields 20 servings.