Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.
SAVE ON THIS RECIPE!
For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.
If you don’t have buttermilk on hand, substitute water when making the cake mix.
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