tter two 8-inch round cake pans, and line them
br>Grease 2 9-inch cake pans, set side.
In
---Cake---.
Preheat oven to 350F
x) Duncan Hines Classic White Cake mix, followiing package directions (1
For the chocolate cake batter:
Preheat the oven
hoice of devil`s food cake as directed.
Pour evenly
CAKE:
Cream butter and sugar
eanwhile, combine all ingredients for raspberry filling.
On floured wax paper
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Add water, raspberry filling and raspberry preserves in large lobster pot.
Mix thoroughly until smooth.
Cook on medium heat, stirring constantly so mixture does not stick or burn to the bottom of the pan.
Add lemon juice to taste.
Should be slightly tart. Keep heating until a slow boil, then start adding cornstarch thickener until it starts to thicken.
Should be the consistency of very thick gravy!
Makes 3 gallons.
Take 2 1/2 hours to cook.
Do not cook too fast!
efore rolling out.
For filling, mix all ingredients very well
re using a cake mix other than a butter recipe cake, follow the
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
king pan. Prepare cake according to package
square baking pan.
Spread raspberry filling over batter.
Spread remaining
2 minutes or until the cake springs back when lightly touched
irections in two 9 inch cake pans.
Cool completely. For
n rack.
While cake is cooling, prepare filling: Cream butter & shortening
o prepare STREUSEL FILLING:
combine 2 tbls cake mix, brown sugar
.
Cool cake layers completely.
MAKE THE RASPBERRY SYRUP: