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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
Instructions
Step 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.
Step 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.
Step 3
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
Step 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.
Step 5
Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
Step 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.
Recipe 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.
