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Raspberry Dream Cake with Almond Buttercream

 

Ingredients:

 

Cake

 

½ cup water

1 Tablespoon sugar

2 packages fresh Driscolls Raspberries

1 box white cake mix

4 eggs

1/2 cup vegetable oil

1 package instant vanilla pudding

½ cup raspberry preserves

2 Tablespoons water

Almond slices for decoration

 

Almond Buttercream

 

1/2 cup butter, room temperature

1/2 teaspoon almond extract

2-3 tablespoons milk, room temperature

2-3 cups powdered sugar, sifted

2 cups almonds, toasted and crushed

 

Directions:

 

Preheat oven to 300 degrees and spray two 9 inch cake pans with cooking spray.  Combine one package of raspberries with sugar and water.  Allow to berries to macerate about 10 minutes.  In a separate mixing bowl combine, cake mix, eggs, oil, and instant pudding.  Add raspberry mixture.  Beat with a mixer on medium speed about 3 minutes.   Pour into pans and bake approximately 25-30 minutes or until a toothpick comes out clean.  Cool cakes completely.

 

Mix raspberry preserves with 2 tablespoons water.  Split cakes with a string or unwaxed dental floss.  Spread raspberry preserve mixture between layers and stack cakes.

 

To make the frosting, in a separate bowl, cream together butter, almond extract, milk, and powdered sugar.  Frost the cooled cake.  Add almond slices around the perimeter.  Create a heart pattern on the top of the cake with raspberries from the remaining package.

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