Raspberry Swirl Cake

With Mother's Day right around the corner, I decided it was time for a cake.

A simple cake, one that uses a cake mix.

Because some days you don't want to spend a lot of time in the kitchen.

Not when there is baseball practice, a history project due and laundry and-well you get the picture.

I got this recipe from the Duncan Hines web site.

I like to add sour cream to my mix. It adds another level of flavor and makes it more moist and dense.





After the cake has cooled, cut off the top if it is not flat.






I cut this cake into three layers. That way you get more frosting and filling with each bite. Which in my book is always a good thing because I'm a frosting loving freak and I'm not afraid to admit it.



Spread the raspberry filling on the first two layers. Then on top of the raspberry filling, top with the cream cheese frosting.



Frost the cake with a crumb coat (a thin layer of frosting to seal in moisture and crumbs before the final frosting). Refrigerate for an hour or two to let the frosting set. Finish with a final coat of frosting and top with raspberries.

And to all the wonderful moms out there, especially my mom-

Happy Mother's Day!

To find the recipe for this cake, click on the link.
http://www.duncanhines.com/recipes/cakes/dh/raspberry-swirl-cake

To jazz up a cake box mix add:

1 cup of sour cream

3 eggs

1/2 cup vegetable oil

Add the sour cream, eggs and oil to dry mix and blend for 1 minute in a mixer. Then scrape down the sides of the bowl and mix on medium speed for two minutes.
Bake according to the instructions on the box.