Awhile back my family and I went to “The Gather” restaurant and gift shop that is located in Alexandria, Indiana. It is a beautiful location and I am highly recommending those who have not been to go and experience it! Inside their gift shop they have some of the most unique and extraordinary things – for the inside and outside of your home. They also have one of the most charming cafe / restaurant areas that I have ever seen locally. Their menu is expansive, incentive and delicious! One of the items they are most known for is their famous “Red Raspberry Cake” that was developed by Gloria Gather. I decided I would see if I could make a similar version and try and duplicate their recipe. What I found was a deliciously pink, delightfully flavorful and crowd pleasing dessert! My family and friends went crazy for this!
Red Raspberry Cake
For the cake…
1 box Duncan Hines white cake mix
1 small box raspberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
1/2 cup water
1 package (10 oz) frozen red raspberries
For the frosting…
1 stick (4 oz) unsalted butter, melted
Remaining frozen red raspberries
4 1/2 cups confectioner’s sugar
Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour. Line the bottoms of each cake pan with a circle of parchment paper and then spray generously again with non-stick cooking spray containing flour.
Preheat your oven to 350 degrees F.
In a large bowl whisk together the dry cake mix, dry raspberry Jello and white all-purpose flour.
In a glass measuring cup combine the vegetable oil, large eggs and water. Whisk to combine everything together well.
In small increments add the wet mixture to the dry, whisking to incorporate well. After all the wet has been added to the dry whisk well before gently folding in half the bag of frozen red raspberries.
Divide the batter evenly between the two prepared pans. Even out the batter with the back of a spoon and gently slam the pans on the counter to release the air bubbles.
Place in preheated oven for exactly for 40 minutes. Remove the pans from the oven and place them inside of the refrigerator to stop the baking and allow them to chill. These cakes need to be completely chilled ice cold before attempting to frost.
To make the frosting combine the melted unsalted butter and the remaining 1/2 bag of frozen red raspberries.
Add the confectioner’s sugar, little at a time, incorporating well after each addition. You want the frosting to be the consistency of a thick ice cream. Spreadable but thick.
Remove the chilled cakes from their pans, generously frost the inside layer and outside of the cake with the frosting.
Place back into the refrigerator until ready to serve. Keep and serve chilled.
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