Lemon-Raspberry Celebration Cake

 

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

1

bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed

1/3

cup granulated sugar

3

tablespoons cornstarch

1

teaspoon fresh lemon juice

1

cup butter, softened

4

cups powdered sugar

1/3

cup seedless red raspberry jam

1

teaspoon vanilla

Fresh raspberries

Fresh mint leaves

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.