Red Raspberry Cake Food

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RASPBERRY CAKE



Raspberry Cake image

Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert. -Marion Anderson, Dalton, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Steps:

  • In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool. , For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

Nutrition Facts : Calories 330 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

ROYAL RASPBERRY CAKE



Royal Raspberry Cake image

My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 15

CAKE:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
3-1/2 cups fresh or frozen raspberries, thawed
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons half-and-half cream or milk
2 teaspoons butter, melted
1 teaspoon vanilla extract

Steps:

  • In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

RED VELVET CAKE WITH RASPBERRY FILLING



Red Velvet Cake With Raspberry Filling image

A delicious sounding variation on the Red Velvet Cake. I had never heard of Red Velvet Cake until I visited my husband's relatives in Chicago. (They even have Duncan Hienz Red Velvet Cake Mix there). It a traditional holiday cake in their family and since I tried it I have been on a quest for the best recipe. This is my latest contender gleaned from the pages of Cooking Light.

Provided by SharleneW

Categories     Dessert

Time 48m

Yield 1 9inch 2layer cake, 16 serving(s)

Number Of Ingredients 15

3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 teaspoon vanilla extract
7 ounces low-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
1/2 cup seedless raspberry jam

Steps:

  • Preheat oven to 350°F Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper or parchment paper.
  • Measure out 3 cups cake flour by spooning into measuring cup and leveling with a knife.
  • Combine flour, cocoa, baking soda, baking powder and salt.
  • Set aside.
  • In another bowl, beat granulated sugar and butter with a mixer at medium speed for 4 minutes or until well blended.
  • Add egg whites to sugar mixture, beat at medium speed for 5 minutes or until fluffy.
  • Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl, stirring well with a whisk.
  • Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
  • Pour batter into prepared pans.
  • Tap pans sharply on counter to remove any large air bubbles.
  • Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
  • Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
  • For frosting: Combine cream cheese and 1 teaspoon vanilla in a medium bowl.
  • Beat with a mixer at high speed for 3 minutes or until fluffy.
  • Add powdered sugar and beat at low speed just until blended.
  • To assemble cake: Place 1 cake layer on plate; spread with jam; top with second cake layer.
  • Spread frosting over top and sides of cake.
  • Store cake loosely covered in refrigerator.

Nutrition Facts : Calories 372.3, Fat 9, SaturatedFat 5.6, Cholesterol 24.7, Sodium 282.2, Carbohydrate 69.2, Fiber 0.8, Sugar 46.1, Protein 4.5

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