Raspberry Ripple Cake

Ingredients

  • 1/8 teaspoon raspberry extract
  • 1 cup powdered sugar, sifted
  • 5 tablespoons heavy cream
  • ½ teaspoon raspberry extract
  • 1 tablespoon white cranberry juice
  • ½ cup red raspberry preserves
  • 1/3 cup vegetable oil
  • + 5 more ingredients
    • 1 (18.25-ounce) white cake mix
    • 6 tablespoons red raspberry preserves
    • 3 egg whites
    • 1 ¼ cups white cranberry juice
    • 1/8 teaspoon red food color

1. Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside. 2. Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. 3. Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.

View full recipe at SpringPad

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