PILLSBURY CAKE INGREDIENTS RECIPES

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RASPBERRY MIRROR CAKE RECIPE - PILLSBURY.COM



Raspberry Mirror Cake Recipe - Pillsbury.com image

Enjoy this delicious cake flavored and decorated with raspberries – a delightful dessert!

Provided by Pillsbury Kitchens

Total Time 2 hours 15 minutes

Prep Time 50 minutes

Yield 12

Number Of Ingredients 13

1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups water
1/4 cup oil
3 egg whites
1/3 cup seedless raspberry preserves
1/2 cup shortening
1/2 cup butter, softened
1 lb powdered sugar (about 4 cups)
2 to 3 tablespoons kirsch or 1 teaspoon almond or vanilla extract plus milk to equal 2 to 3 tablespoons
2/3 cup frozen raspberry-cranberry blend juice concentrate, thawed
4 teaspoons cornstarch
1 cup fresh raspberries
Fresh mint sprigs, if desired

Steps:

  • Heat oven to 350°F (if using dark or nonstick pans, heat oven to 325°F). Grease two 9-inch round cake pans with shortening; lightly flour. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
  • Bake 23 to 28 minutes or until cake springs back when touched lightly in center. Cool in pans on cooling rack 15 minutes. remove cakes from pans; cool completely, about 30 minutes. Stir raspberry preserves until smooth; cover and set aside.
  • Meanwhile, in large bowl, beat shortening and butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until smooth. Beat in 2 tablespoons kirsch. Beat in additional kirsch if necessary for soft spreading consistency. Set aside.
  • To assemble cake, trim cake layers to even off. Place 1 cake layer, trimmed side down, on serving plate. Spread with 1/2 cup frosting. Spread evenly with raspberry preserves. Top with remaining cake layer, trimmed side down. Spread top with 1/2 cup frosting, smoothing top to form flat surface. Reserve 1/2 cup frosting for piping. Spread side with remaining frosting.
  • Place reserved frosting in small decorating bag fitted with small star tip. Pipe decorative edge around top and bottom edge of cake.
  • In small saucepan, mix juice concentrate and cornstarch. Heat to boiling over medium-low heat, stirring constantly, until thickened. Remove from heat. Cool until thickened mixture is room temperature, about 10 minutes. Spoon on top of cake. Spread to piped edges of frosting. Before serving, arrange raspberries around top edge of cake. Garnish with mint sprigs.

Nutrition Facts : Calories 600 , CarbohydrateContent 87 g, CholesterolContent 20 mg, FatContent 5 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 66 g, TransFatContent 3 g

PILLSBURY CAKE MIX COOKIES RECIPE - FOOD.COM



Pillsbury Cake Mix Cookies Recipe - Food.com image

Make and share this Pillsbury Cake Mix Cookies recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 36 Cookies

Number Of Ingredients 5

18 ounces favorite pillsbury cake mix
1/3 cup oil
2 eggs
7 ounces canned frosting
1/2 cup candy sprinkles or 1/2 cup mini chocolate chip

Steps:

  • Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir well with a spoon or spatula.
  • Shape dough into individual balls. Place onto baking sheet and flatten them out with the bottom of a flour dipped glass.
  • Bake for 6-8 minutes or until edges are golden.
  • Completely cool the cookies before frosting them. Decorate with frosting and mini m&m's or mini Chocolate Chips.

Nutrition Facts : Calories 105.8, FatContent 4.7, SaturatedFatContent 0.8, CholesterolContent 11.8, SodiumContent 108.9, CarbohydrateContent 14.9, FiberContent 0.1, SugarContent 11.3, ProteinContent 1

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