|
|
|
|
|
|
|
1 (16 ounce) box pound cake mix (plus
ingredients to make cake)
1/2 cup water
1 small box raspberry gelatin
1/4 cup seedless raspberry jam
8 ounces cream cheese, softened
1/3 cup cold milk
1 (12 ounce) container frozen whipped topping, thawed
1 small box white chocolate instant pudding and pie filling
3/4 cup blueberries
1/2 cup raspberries
Preheat oven to 400 degrees F. Line Stoneware Bar Pan with 13-inch piece of Parchment Paper.
Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15 to 18 minutes or until Cake Tester inserted in center comes out clean; cool 10 minutes. Lift cake onto cooling rack; cool completely.
IMicrowave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of cutting board; remove paper. Prick cake at 1/2-inch intervals. Using pastry brush, brush cake evenly with gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
whisk cream cheese and milk together until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on platter. Attach open star tip to a decorator tube; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative star border around edge. Pipe two stripes down length of cake about 1 inch from each border, leaving center open. Arrange raspberries down center opening and blueberries down remaining openings.
Yields 16 servings.
Nutrients per serving: Calories 310, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 40 mg, Carbohydrate 40 g, Protein 4 g, Sodium 260 mg, Fiber 0 g