Raspberry-Laced Vanilla Cake

Ingredients

• 1 (18.25 ounce) box white cake mix (without pudding)*
• 1 cup red raspberry preserves
• 1 box confectioners' sugar
• 2 cups (4 sticks) butter, softened
• 2 egg yolks
• 1/4 cup raspberry Schnapps liqueur
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F. Grease and flour** 2 (9-inch) round cake pans.

Cake

1. Prepare cake mix according to box directions. Save egg yolks for icing.
2. Cool cake for 10 minutes, remove from pans and cool completely.

Icing

1. Beat on low speed confectioners' sugar and butter until blended. Beat on high until light and fluffy.
2. On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.

Assembly

1. With a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves.
2. Top with top half of cake layer; spread with frosting.
3. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake.
4. Refrigerate if not serving right away.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!