Raspberry Mirror Cake

Raspberry Mirror Cake

Relish this delicious raspberry cake that’s great to look at and even better to eat – a delightful dessert!

Prep Time

50

Minutes

Total Time

2:15

Hrs:Mins

Makes

12

servings

Cake
1
box (1 lb 2.25 oz) white cake mix with pudding
1 1/4
cups water
3
egg whites
1/3
cup seedless raspberry preserves
Frosting
1/2
cup shortening
1/2
cup butter, softened
1
lb powdered sugar (about 4 cups)
2
to 3 tablespoons kirsch or 1 teaspoon almond or vanilla extract plus milk to equal 2 to 3 tablespoons
Topping and Garnish
2/3
cup frozen raspberry-cranberry blend juice concentrate, thawed
4
teaspoons cornstarch
1
cup fresh raspberries
Fresh mint sprigs, if desired
  1. Heat oven to 350°F (if using dark or nonstick pans, heat oven to 325°F). Grease two 9-inch round cake pans with shortening; lightly flour. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
  2. Bake 23 to 28 minutes or until cake springs back when touched lightly in center. Cool in pans on cooling rack 15 minutes. remove cakes from pans; cool completely, about 30 minutes. Stir raspberry preserves until smooth; cover and set aside.
  3. Meanwhile, in large bowl, beat shortening and butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until smooth. Beat in 2 tablespoons kirsch. Beat in additional kirsch if necessary for soft spreading consistency. Set aside.
  4. 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 side with remaining frosting.
  5. Place reserved frosting in small decorating bag fitted with small star tip. Pipe decorative edge around top and bottom edge of cake.
  6. In small saucepan, mix juice concentrate and cornstarch. Heat to boiling over medium-low heat, stirring constantly, until thickened. Remove from heat. Cool until thickened mixture is room temperature, about 10 minutes. Spoon on top of cake. Spread to piped edges of frosting. Before serving, arrange raspberries around top edge of cake. Garnish with mint sprigs.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 9g,
    • Trans Fat 3g),
  • Cholesterol 20mg;
  • Sodium 310mg;
  • Total Carbohydrate 87g
    • (Dietary Fiber 0g,
    • Sugars 66g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 5 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.