This is a beautiful sight cake for the holidays is perfect.
1 pkg. Yellow Cake Mix
Raspberry Filling
Chocolate Glaze
Directions
Prepare cake mix according to instructions packed for two 9-inch cake rounds. Cool cake for 10 minutes, then remove pan and cool on a wire rack placed or plate; complete.
Raspberry Filling
2 tablespoons flour
2 / 3 cup milk
6 tablespoons butter softened
1 / 3 cup shortening
2 / 3 cup sugar
3 / 4 teaspoon vanilla extract
2 cups fresh raspberries, divided
Directions
In a small saucepan, combine the flour and milk mix until smooth. Bring to a boil, stirring constantly for 1 to 2 minutes or until thickened. Let cool to room temperature.
In a small bowl, cream together the butter, shortening, sugar and vanilla. Beat in milk mixture, about 5 minutes until the sugar (dissolved).
Place the bottom> Cake layer on plate. Spread cake with 1 cup filling. Place the remaining stuffing in a pastry bag with star tip (or use a resealable plastic bag and cut a hole) in the corner. Pipe filling around the outer edges of the cake.
Sprinkle 1-3/4 cups fresh raspberries over filling. The remaining layer on top. Chill cake in refrigerator. Top with chocolate frosting.
Chocolate Glaze
1 cup semisweet chocolate chips
3 tablespoons halfand half cream
2 tablespoons butter
2 tablespoons light corn syrup
White chocolate garnish with pearl dragees (optional)
Directions
Pour into a saucepan, combine chocolate chips, cream, butter and corn syrup. Cook over low heat until chocolate is melted, stirring occasionally there. Remove pan from oven, stir smooth.
Spread enough to cover completely from the top of the cake to glaze. Put cake back in the fridge to chill for 10 minutes.Benefits to the cake from the refrigerator and pour the remaining glaze, glaze drip over the sides. Chill cake for 1 hour. Garnish the top of the cake with fresh raspberries, white chocolate decoration and pearl dragees.
Power of 10 to 12 servings.
Christmas Cake Recipe: Gingerbread Cake Cake
A delicious gingerbread cake with cream cheese frosting.
3 / 4 cup butter, softened
3 / 4 cup sugar
2 eggs
1 cup molasses
3all cups flour
3 teaspoons ground ginger
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3 / 4 teaspoon salt
1 cup milk
Cream Cheese Frosting
Directions
Preheat oven to 350 degrees.
Line three 9-inch baking trays with wax paper. Spray paper with Teflon cooking spray, sprinkle with flour. Until fluffy in a large bowl, cream together the butter and sugar. Add in the eggs, one at a time, beating aftereach. Beat in the molasses.
In another bowl combine the flour, ginger, baking powder, cinnamon and salt, add cream mixture, alternating with the milk. Spoon batter into prepared pans. Comes out clean, bake for 20 to 25 minutes or until a toothpick inserted in the center. Let cake cool for 10 minutes, you can remove to cool on a wire rack; complete.
Cream Cheese Frosting
1 (8 ounce) pkg. Cream cheese, soft
1 / 4 cup butter, softened
2 teaspoons gratedLemon zest
3-3/4 cups powdered sugar
Directions
In a small bowl, beat together cream cheese and butter. Add the lemon peel. Gradually beat in the confectioners sugar '; mix well.
Place bottom cake layer on a plate. Spread with a layer of frosting (about 2 / 3 cup). Put the second layer at the same height and spread the glaze on top. Repeat with the upper layer. Refrigerator cake until serving.
Power of 10 to 12Servings.
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