October 11, 2010

Raspberry Cake

This is a really moist yummy cake!!

1 pkg white cake mix
6 Tbs. flour
1 sm. raspberry jello
1 c. oil
4 eggs
1/2 c. water
3/4 c. fresh or frozen (thawed) raspberries
1/4 c. raspberry juice
1/2 c. butter
Mix all ingredients together. For the raspberry juice if you smash up the berries and let them sit it will separate, or you can just add more berries. This can be made as two round 8 or 9 inch cakes or a 9 x 13. Bake at 350 degrees until toothpick comes out clean.

Buttercream frosting:
1 cup butter, softened
6-8 c. powdered sugar
1/2 c. milk
2 tsp. vanilla
Place the butter in a large mixing bown and add 4 cups of the sugar, milk, and vanilla. Beat until smooth and creamy (3-5 min.). I like to add red food coloring and raspberry juice for a little flavor. Gradually add the remaining sugar 1 c. at a time, beating well after each addition, until thick enough to be a good spreading consistency-- you may not need all the sugar. Makes enough frosting 24 cupcakes or 2 8 or 9 inch round cakes.

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