Dessert

Raspberry Ripple Cake is for Dessert.

Raspberry Ripple Cake takes 15 minutes to prepare.

Raspberry Ripple Cake takes 40 minutes to cook.

Raspberry Ripple Cake makes 24 servings.

The ingredients for Raspberry Ripple Cake are:

CAKE:
1 White cake mix
1 1/4 cup white cranberry juice
1/3 cup canola oil
3 egg whites
6 Tlbs. Polaners Red Raspberry All Fruit Preserve
1/8 tsp. red food color

GLAZE:
1/2 cup Polaners Red Raspberry All Fruit Preserve
1 Tlbs. white cranberry juice
1/2 tsp. Raspberry extract

ICING:
5 Tlbs. heavy cream
1 cup powdered sugar
1/8 tsp. Raspberry extract

Here is how you make Raspberry Ripple Cake:

Cake:Preheat oven to 350, Spray a 9" Bundt tube pan with cooking spray, set aside.Using a rubber spatula, gently combine cake mix, juice, oil & egg whites in large bowl. Beat with electric mixer on med. speed for 2 min.Remove 1 cup batter & transfer to a small bowl. Stir in raspberry preserves & food color and mix until well combined.Pour 1/2 white cake batter into prepared Bundt pan. Top with Raspberry cake batter. Pour over the remainder of white cake batter. Bake in preheated oven for 38-40 minutes, or until tester comes out clean. Remove & cool completely.Glaze:Combine all glaze ingredients in a small saucepan & heat through over medium heat until syrupy.Icing:Mix all icing ingredients in a small bowl with a whisk until a smooth, thick consistency.To serve, turntube pan over onto a serving plate & gently lift pan to remove cake. Drizzle glaze over top & down sides of cake. Allow to cool before drizzling icing over top & down sides of cake.Number of Servings: 24Recipe submitted by SparkPeople user LBDELONG.

The nutritional information for Raspberry Ripple Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 178.8

• Total Fat: 5.7 g
• Cholesterol: 4.3 mg
• Sodium: 128.2 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 0.0 g
• Protein: 1.4 g