Hot Pink Raspberry and Cream Cake
3/4 cup sugar
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
2 cups fresh raspberries
Heat oven to 350°F. Line bottoms of 2 (8-inch) round cake pans with parchment paper; spray paper with no-stick cooking spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3 cup water with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly in pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup sugar with electric mixer on medium speed until smooth. Beat in whipped topping on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread half of filling to edge; top with 1 cup of the raspberries, pressing berries into filling. Sprinkle with half of the pink decorator sugar. Place remaining cake layer, rounded side up, on raspberries; press gently.
Spread remaining filling on cake. Top with remaining raspberries and pink decorator sugar. Store in refrigerator.
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Serving Size (1 slice, 1/8 of cake), Calories 500 (Calories from Fat 210), Total Fat 23g (Saturated Fat 14g, Trans Fat 2g), Cholesterol 80mg, Sodium 400mg, Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 49g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.