RecipesMagazine

Spice Cake with Raspberry Filling and Cream Cheese Frosting

Spice Cake with Raspberry Filling and Cream Cheese Frosting
This gluten free and fodmap friendly recipe serves 16. One portion of this dish contains about 3g of protein, 15g of fat, and From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

1
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
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Baking SprayBaking Spray
All Purpose FlourAll Purpose Flour
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OvenOven
2
Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
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Cake MixCake Mix
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Wire RackWire Rack
OvenOven
KnifeKnife
3
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
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Powdered SugarPowdered Sugar
Cream CheeseCream Cheese
VanillaVanilla
ButterButter
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Hand MixerHand Mixer
BowlBowl
4
On serving plate, place 1 cake, rounded side down.
5
Spread with 1 cup frosting.
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FrostingFrosting
SpreadSpread
6
Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
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RaspberriesRaspberries
FrostingFrosting
7
Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
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RaspberriesRaspberries
FrostingFrosting
8
In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted.
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JellyJelly
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Sauce PanSauce Pan
9
Brush melted jelly over berries.
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BerriesBerries
JellyJelly
10
Garnish with mint leaves. Store covered in refrigerator.
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MintMint
DifficultyExpert
Ready In2 hrs, 20 m.
Servings16
Health Score1
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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