Delectable Raspberry Cream Cake by Domesticdiva

By DOMESTICDIVA

You can substitute the raspberries for
blueberries or strawberries and it still wins everyones tastebuds.

Ingredients

• FILLING:
• 1 pkg. yellow cake mix
• 2 tbsp. all purpose flour
• 2/3 cups milk
• 6 tbsp. butter, softened
• 1/3 cup shortening
• 2/3 cups sugar
• 3/4 tsp. vanilla extract
• 2 cups fresh raspberries, divided
• GLAZE:
• 1 cup (6oz.) semisweet chocolate chips
• 3 tbsp. half & half
• 2 tbsp. butter
• 2 tbsp. light corn syrup
• white chocolate garnish and pearl dragees, optional

Details

Servings 10

Preparation

Step 1

prepare and bake cake according to directions, using two 9" round pans.
cool for 10 minutes before removing from the pans to wire racks to cool completely.

for filling, in small saucepan, combine
flour and milk until smooth. bring to a boil; cook and stir for 1-2 minutes or until thickened. cool to room temperature. In a small mixing bowl, cream butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.

place one cake layer on a serving plate.
spread with 1 cup of filling.
place remaining filling in pastry bag
with star tip #195; pipe filling around outside edge of cake. sprinkle 1-3/4 cups raspberries over filling. top with second cake layer. chill

for glaze, combine chocolate chips, cream, butter and corn syrup in a small saucepan. cook over low heat until chocolate is melted, stirring occasionally. remove from the heat; stir until smooth. spread enough glaze over the top of cake to cover. chill for 10 minutes. repeat with remaining glaze, allow glaze to drape over the sides. chill for 1 hour.

arrange remaining raspberries on top; add white chocolate garnish and pearl dragees if desired. refrigerate leftovers.