
Makes a double layered 9 by 13 cake
Ingredients
Cake
- 1 boxed cake mix
- 2 cups sugar
- 4 eggs
- 2 1/2 cups all-purpose flour
- 1 cup whole milk
- 3/4 cup vegetable oil
- 2 1/4 teaspoons baking powder
- 1 teaspoon vanilla
Frosting and Decorating
- 1 stick of butter, room temperature
- 1 8 oz package of cream cheese, room temperature
- 2 tsp vanilla
- 4 cups of powdered sugar
- 1 pint blueberries
- 2 pints raspberries
Filling
- 3/4 cup seedless raspberry or strawberry jam
- 2-3 TBSP water
Directions
Cake
- Preheat oven to 350 degrees F . Spray two 9x13-inch rectangular baking pans with non-stick spray. Grease the paper and the sides of the pan well.
- Prepare box cake to package instructions. Reduce cooking time by 5-8 minutes since you are baking two thinner 9 by 13 cakes instead of one thick one. OR In a large mixing bowl, with an electric mixer, beat sugar and eggs together until smooth, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter evenly into the prepared baking pans.
- Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack. Let cool completely before frosting.
Frosting and Decorating
- Cream butter and cream cheese with an electric mixer. Add vanilla. Add powdered sugar in 4 parts while beating with the electric mixer in between.
- Frost the top of one of the cakes. Place the second cake round on top. Frost the top and sides of the cake.
- Combine the jam and water to make the filling. Spread evenly over the first layer of frosting.
- Layer the second cake on top and frost the top and all sides.
- Line five rows of 10 blueberries (or however many fit comfortably) in the top left corner.
- Use a ruler to evenly measure rows of raspberries.
Check out other Top Ate Dessert Recipes.
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