Raspberry Red Velvet Cake


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This sweet creation with a creamy filling only takes 10 minutes to prep, so you can effortlessly wow your crowd

1 cup fresh raspberries, pureed

1 box (18.25 oz.) red velvet cake mix 

1⁄4 cup seedless raspberry jam

2 Tbs. raspberry liqueur

2 pkgs. (16 oz. each) cream cheese frosting

4 oz. white chocolate, melted

2 cups shredded coconut

1. Heat oven to 350°F. Strain raspberries; discard seeds. In 2 cup liquid measure, combine puree and enough water to equal 11⁄4 cups. Prepare cake mix according to package directions, omitting water and adding puree mixture, jam and liqueur. Divide batter evenly among 3 greased and floured 8″ cake pans. 

2. Bake 15 min. or until done. Let cool in pans 10 min. Remove cakes from pans; let cool completely. 

3. In bowl, mix frosting and chocolate. Place 1 cake on platter; spread with 1 cup frosting mixture. Repeat layering. Top with remaining cake. Frost cake; cover with coconut. 

Prep time: 10 min.

Total time: 25 min., plus cooling time 

*Serves: *16 

Per serving: Cal. 516 Pro. 3g Carb. 69g Fiber 2g Sug. 47g Chol. 40mg Sod. 317mg Total fat: 23g Sat. 7g Trans. 1g

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