Heat oven to 350 degrees F. Line bottoms of 2 (8-inch) round cake pans with
parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray.
In a medium bowl, beat flour, eggs, frosting, 1/4 cup of the sugar and 1/3
cup water with electric mixer on low speed 30 seconds. Beat on high speed 2
minutes, scraping bowl occasionally, until blended. Pour and spread batter evenly
Bake for 18 to 20 minutes or until wooden pick inserted in center comes out
Cool in pans for 15 minutes.
Carefully invert cake layers from pans onto
cooling racks; remove parchment paper. Cool completely, about 30 minutes.
To make filling, in medium bowl, beat cream cheese and remaining 1/2 cup
sugar with electric mixer on medium speed until smooth. Beat in whipped topping
on low speed until blended.
To assemble cake, place 1 cake layer top side down on serving plate. Spread
half of filling to edge; top with 1 cup of the raspberries; pressing berries
into filling. Sprinkle with half of the pink decorator sugar.
cake layer, rounded side up on raspberries; press gently. Spread remaining filling
on cake. Top with remaining raspberries and pink decorator sugar.
Store in refrigerator.
prep time 30 min | servings 8
Nutrition Facts Serving Size: 1 Serving Calories 500 Calories from Fat 200
Total Fat 22g Saturated Fat 11g Trans Fat 2 1/2g Cholesterol 80mg Sodium 180mg Total
Carbohydrate 69g Dietary Fiber 3g Sugars 25g Protein 6g
% Daily Value*: Vitamin A 10% Vitamin C 6%Calcium 6% Iron 8%