Spice Cake with Raspberry Filling and Cream Cheese Frosting
Recipe from Betty Crocker

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.


Spice Cake with Raspberry Filling and Cream Cheese Frosting

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Servings: 16 servings
Prep Time: 35 mins
Total Time: 2 hrs 20 mins
Related Categories: Cake, Spice Cake
 
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Ingredients
  • 1   box
    Betty Crocker® SuperMoist® spice cake mix
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  •  
    Water, vegetable oil and eggs called for on cake mix box
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  • 1   package
    cream cheese, softened (8 ounces)
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  • 1/2   cup
    butter or margarine, softened
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  • 3 1/2   cups
    powdered sugar
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  • 1   teaspoon
    vanilla
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  • 2   cups
    fresh raspberries
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  • 1/4   cup
    red currant jelly, if desired
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  •  
    Fresh mint leaves, if desired
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Directions
1.
Heat oven to 350 degrees F for shiny metal pans (or 325 degrees F for dark or nonstick pans). Spray bottoms and sides of 2 (8- or 9-inch) round cake pans with baking spray with flour.
2.
Make and bake cake mix as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
3.
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
4.
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.
5.
Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
6.
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.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 410 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 70mg; Sodium 310mg; Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 44g); Protein 3g. Daily Values: Vitamin A 8%; Vitamin C 4%; Calcium 8%; Iron 6%. Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 3 1/2 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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