RASPBERRY ZINGER CAKE

Ingredients

  • 1 box yellow cake mix (I've used Duncan Hines and Betty Crocker, both work just fine)
  • 5.1 oz box instant vanilla pudding (the large box)
  • 1 cup water
  • 1 stick salted butter, melted and cooled slightly
  • 4 large eggs, lightly beaten

Raspberry Coating:

  • 3 oz box raspberry Jello
  • 2 cups boiling water
  • 2 cups sweetened, shredded coconut
  • 2 TBS cornstarch

Frosting:

  • 1 stick salted butter, slightly softened
  • 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 7 oz jar marshmallow creme
  • 3 cups powdered sugar
RASPBERRY ZINGER CAKE


Instructions
  1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
  2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
  3. Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
  4. ...........
  5. Get complete recipe >> Click Here

0 Response to "RASPBERRY ZINGER CAKE"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel