Spice Cake with Raspberry Filling and Cream Cheese Frosting

Spice Cake with Raspberry Filling and Cream Cheese Frosting

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

Prep Time

35

Minutes

Total Time

2:20

Hrs:Mins

Makes

16

servings

1
box Betty Crocker® SuperMoist® spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1
package (8 oz) cream cheese, softened
1/2
cup butter or margarine, softened
3 1/2
cups powdered sugar
1
teaspoon vanilla
2
cups fresh raspberries
1/4
cup red currant jelly, if desired
Fresh mint leaves, if desired
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  2. Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  3. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  4. On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
  5. Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  6. In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Save time by using Betty Crocker® Rich & Creamy cream cheese frosting instead of making the frosting from scratch.
To soften cream cheese, simply let it come to room temperature, about 30 minutes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 120mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 28g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.