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
• ¹/₈ teaspoon red food color
• + 5 more ingredients
• • 6 tablespoons red raspberry preserves
  • 3 egg whites
  • ¹/₃ cup vegetable oil
  • 1 ¼ cups white cranberry juice
  • 1 (18.25-ounce) white cake mix

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