This is a light cake infused with raspberries that works well for any occassion.
Crush 1/2 pint of raspberries and mix into white cake mix batter. Bake to package directions into 2 round pans. Cool completely. Lay one layer down once cooled and very gently lay your hand on top with fingers slightly going up, run knife between cake and hand to create smooth surface. Whatch your fingers! Mix 1/2 of remaining pint of raspberries and 1/4 tsp. raspberry flavoring together , crushing as you go. Place on top of cake. Add top cake layer. Mix frosing and 1/4 tsp more of raspberry flavoring, continue mixing. Frost cake on top and down the sides. Once done add remaining raspberries to design of your choice. Enjoy.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 19 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 55.7mg | 1 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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