Lemon-Raspberry Celebration Cake

Name: Lemon-Raspberry Celebration Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 3 Tbsps cornstarch; 4 eggs; 1 leave Fresh mint; 79 milliliters granulated sugar; 1 box (4-serving size) lemon instant pudding and pie filling mix; 237 milliliters Irish cream liqueur; 1 box Betty lemon cake mix; 1 teaspoon fresh lemon juice; 946 milliliters powdered sugar; 8 servings Fresh raspberries; 283 grams bag Cascadian Farm® frozen organic red raspberries, thawed; 79 milliliters seedless red raspberry jam; 237 milliliters sour cream; 1 teaspoon vanilla; 79 milliliters vegetable oil

This recipe serves 8. One portion of this dish contains about 8g of protein, 46g of fat, and a total of 1114 calories. A mixture of irish cream liqueur, cream, vanilla, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended.

Ingredients you will need

Cooking Spray

Equipment you will use

Hand Mixer

Bowl

Oven

Pour batter into pans.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.

Equipment you will use

Toothpicks

Oven

Meanwhile, drain thawed raspberries, reserving juice in 2-cup measuring cup. Set raspberries aside.

Ingredients you will need

Raspberries

Juice

Equipment you will use

Measuring Cup

Add enough water to juice to measure 1 1/4 cups. In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in juice mixture with whisk.

Ingredients you will need

Granulated Sugar

Corn Starch

Juice

Water

Equipment you will use

Sauce Pan

Whisk

Heat to boiling over medium-high heat, stirring occasionally, until thickened and bubbly.

Remove from heat; transfer to medium bowl. Stir in lemon juice. Gently fold in reserved raspberries. Cover; refrigerate until chilled.

Ingredients you will need

Lemon Juice

Raspberries

Equipment you will use

Bowl

In large bowl, beat butter with electric mixer on medium speed until light and fluffy. On low speed, beat in powdered sugar, 1 cup at a time, until blended.

Ingredients you will need

Powdered Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add raspberry jam and vanilla; beat until frosting is smooth and spreadable.

Ingredients you will need

Raspberry Jam

Frosting

Vanilla

Place 1 cake layer on serving plate; spread with desired amount of raspberry filling. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.

Ingredients you will need

Raspberries

Frosting

Spread