Black Raspberry Sheet Cake Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup granulated sugar
1 cup margarine
3 egg yolks, beaten
1/2 cup milk
1 teaspoon vanilla extract
1 (21 ounce) can black raspberry pie filling or cherry pie filling
1/2 cup butter or margarine
1/2 cup shortening
8 ounces cream cheese
1 pound confectioners' sugar
Dash of salt
1 pint Marshmallow Creme
1 cup shredded coconut Instructions
Cake: In a large bowl, add ingredients as listed in order, except pie filling.
Mix very lightly and do not handle dough more than necessary.
Take 3/4 dough
and roll out on pastry cloth or floured board. Roll out to fit a 12 x 9-inch
cake pan and at least 1 inch put the sides of the pan and place in pan.
Spread pie filling on pastry.
Roll out remaining dough to a 12 x 6-inch rectangle and
with pastry cutter, dipped in flour, cut strips of dough for lattice on top
Bake 30 minutes at 350 degrees F.
After cake is thoroughly cooled, make topping.
Topping: In large bowl, allow to soften to room temperature margarine, shortening
and cream cheese. Cream well.
Add confectioners' sugar and salt. Cream well.
Add Marshmallow Creme and spread on cake.
Sprinkle with coconut.
Refrigerate for at least 2 hours.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Sheet and Layer Cake Recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.