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Raspberry: Raspberry Buttercream Cake

Source of Recipe

Denver Post


List of Ingredients

1 pkg. white or lemon cake mix
2 Tbsp poppy seeds
1 cup raspberry jam

-- Frosting --
2 sticks unsalted butter (1 cup)
1-1/2 cups powdered sugar
Raspberry-flavored liqueur (to taste)
1 tsp vanilla extract

-- Topping --
1-1/2 pints raspberries
1/2 Tbsp sugar


Recipe

1. Prepare cake mix according to package directions. Add poppy seeds to the prepared batter and blend for 10 seconds. Pour into well-greased and floured 8-inch cake pans. Bake 32 to 35 minutes or until toothpick inserted in center of cake comes out clean.

2. Using a serrated knife, cut the two cake layers in half horizontally. Spread 1/3 cup jam between each of the three layers. Top with remaining cake layer.

3. For the frosting, beat butter, sugar, and vanilla together, adding liqueur to taste. Smooth buttercream over top and sides (if you really like thick buttercream, you may want to double the recipe).

4. For the topping: In a blender, whirl raspberries and sugar until smooth. Add a little water if too thick. If you want a smooth sauce, press through a sieve to remove seeds. Drizzle over top of cake.

Serves 8

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VARIATIONS:

For filling, use 1/2 cup whipping cream and 1/4 cup raspberry jam. Whip cream to soft peaks. Add jam and continue whipping until stiff. Use between layers in place of jam alone.

For buttercream: Instead of raspberry-flavored liqueur, use 1/2 to 1 Tbsp raspberry-flavored syrup (available at some supermarkets under the DaVinci label for flavoring coffees). The syrup will turn the icing pink.