Raspberry Cake

I love raspberries, so I started playing around with an easy way to use this yummy fruit. This is based on the old Jello-O cakes from years ago, but I've kicked things up a bit with cream cheese icing flavored with raspberry extract. The vanilla pudding mix makes the cake just a little heavier. That helps the cake hold up when it's infused with the sauce.

Well, I left the vanilla extract and powdered sugar out of the picture, so...here are most of the ingredients!

Into a bowl goes the cake mix.

Then the oil...

Then the water...

Then the eggs...

Then the pudding mix.

Mix it up.

And pour it into a cake pan. Bake according to package directions.

Heat the jam.

Add the raspberries.

Add sugar to taste.

Add raspberry extract.

Strain the sauce.

Use a drinking straw to poke holes in the cake.

Fill the holes with raspberry sauce.

Spread the frosting on the cake.

Ingredients


Cake

• 1 white or vanilla cake mix
• 1 small package instant vanilla pudding mix

Raspberry sauce

• 1 jar red raspberry jam
• 1 half pint of raspberries
• 1/2 cup sugar
• 1 tsp raspberry extract

Frosting

• 6 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 3-4 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 tsp raspberry extract

Add dry pudding mix to cake mix and prepare cake according to package directions. Cool completely. Poke holes in cake and set aside.

In a small saucepan, heat jam on medium heat; add raspberries, sugar and raspberry extract. Cook mixture 5-10 minutes, mashing raspberries as they soften. Strain mixture through a fine mesh strainer to remove seeds. (My strainer's holes are too big to catch everything, so I usually have to strain it again through a tea strainer). Chill sauce for 20 minutes. Pour sauce into fine-tipped bottle (or use a zipper bag with one corner cut off). Fill cake's holes with sauce.

In a mixing bowl beat cream cheese and butter. Gradually add powdered sugar, beating slowly to incorporate. Whip on high to desired consistency. Mix in vanilla and raspberry extracts. Spread frosting on cake. Chill cake about 30 minutes. Serve with extra raspberry sauce, as desired.