Raspberry Ripple Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
CAKE:1 White cake mix1 1/4 cup white cranberry juice1/3 cup canola oil3 egg whites6 Tlbs. Polaners Red Raspberry All Fruit Preserve1/8 tsp. red food colorGLAZE:1/2 cup Polaners Red Raspberry All Fruit Preserve1 Tlbs. white cranberry juice1/2 tsp. Raspberry extractICING:5 Tlbs. heavy cream1 cup powdered sugar1/8 tsp. Raspberry extract
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.
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.
Nutritional Info 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
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