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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 178.8
  • Total Fat: 5.7 g
  • Cholesterol: 4.3 mg
  • Sodium: 128.2 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 1.4 g

View full nutritional breakdown of Raspberry Ripple Cake calories by ingredient
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Raspberry Ripple Cake

Submitted by: LBDELONG

Introduction

VERY, VERY GOOD! VERY, VERY GOOD!
Number of Servings: 24

Ingredients

    CAKE:
    1 White cake mix
    1 1/4 cup white cranberry juice
    1/3 cup canola oil
    3 egg whites
    6 Tlbs. Polaners Red Raspberry All Fruit Preserve
    1/8 tsp. red food color

    GLAZE:
    1/2 cup Polaners Red Raspberry All Fruit Preserve
    1 Tlbs. white cranberry juice
    1/2 tsp. Raspberry extract

    ICING:
    5 Tlbs. heavy cream
    1 cup powdered sugar
    1/8 tsp. Raspberry extract

Directions

Cake:
Preheat oven to 350, Spray a 9" Bundt tube pan with cooking spray, set aside.

Using a rubber spatula, gently combine cake mix, juice, oil & egg whites in large bowl. Beat with electric mixer on med. speed for 2 min.

Remove 1 cup batter & transfer to a small bowl. Stir in raspberry preserves & food color and mix until well combined.

Pour 1/2 white cake batter into prepared Bundt pan. Top with Raspberry cake batter. Pour over the remainder of white cake batter. Bake in preheated oven for 38-40 minutes, or until tester comes out clean. Remove & cool completely.

Glaze:
Combine all glaze ingredients in a small saucepan & heat through over medium heat until syrupy.

Icing:
Mix all icing ingredients in a small bowl with a whisk until a smooth, thick consistency.

To serve, turntube pan over onto a serving plate & gently lift pan to remove cake. Drizzle glaze over top & down sides of cake. Allow to cool before drizzling icing over top & down sides of cake.

Number of Servings: 24

Recipe submitted by SparkPeople user LBDELONG.






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