1 (1 lb. 2.25-oz.) pkg. Moist Supreme White Cake Mix
1 1/4 cups water
1/4 cup oil
3 egg whites
1/3 cup seedless raspberry preserves
1/2 cup shortening
1/2 cup unsalted butter, softened
1 lb. (aobut 4 cups) powdered sugar
2 to 3 Tbsp. kirsch
TOPPING AND GARNISH
2/3 cup raspberry-cranberry blend frozen juice concentrate, thawed
4 tsp. cornstarch
1 cup fresh raspberries
Heat oven to 350. Grease and flour two 9 or 8-inch round cake pans. In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.
Bake at 350 for 25 to 40 minutes or until cake springs back when touched lightly in center. Cool in pans on wire racks 15 minutes. Remove from pans; cool 30 minutes or until completely cooled. Stir raspberry preserves until smooth; cover and set aside.
Meanwhile, in large bowl, combine shortening and butter; beat at medium speed until creamy. Add powdered sugar; beat until smooth. Bet in 2 Tbsp. kirsch. Beat in additional kirsch if necessary for soft spreading consistency.
To assemble cake, trim cake layers to even off. Place 1 cake layer, trimmed side down, on serving plate. Spread with 1/2 cup frosting. Spread evenly with raspberry preserves. Top with remaining cake layer, trimmed side down. Spread top with 1/2 cup frosting, smoothing top to form flat surface. Reserve 1/2 cup frosting for piping. Spread sides with remaining frosting.
Place reserved frosting in small decorating bag fitted with small star tip. Pipe decorative edge around top and bottom edge of cake.
In small saucepan, combine juice concentrate and cornstarch. Place saucepan over medium-low heat. bring to a boil, stirring constantly until thickened. Remove from heat. Cool 10 minutes or until thickened mixture is room temperature. Spoon on top of cake. Spread to piped edges of frosting. Before serving arrange raspberries around top edge of cake. Garnish with mint sprigs.
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