Spice Cake with Raspberry Filling and Cream Cheese Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.
Ingredients
- 1 box 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
Instructions
- 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.
- 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.
- In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
- 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.
- Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
- 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.
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