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WHITE VELVET WEDDING CAKE Recipe

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This recipe for WHITE VELVET WEDDING CAKE is from Bergevin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box + 3/4 cup cake mix. Pillsbury or Betty Crocker white cake mix.
1 cup sugar
1 cup + 2 tbsp. cake flour (not all purpose flour)
1/8 tsp. salt
1 1/3 cups water
3 eggs
1/2 cup butter, melted
1 cup sour cream
1 tsp. vanilla

RASPBERRY FILLING (Optional)

4 cups frozen raspberries, thawed
3/4 cup + 2 tbsp. water
3/4 cup sugar
3/4 cup cornstarch
Directions:
Directions:
Preheat oven 325º. In a large bowl add water, vanilla, eggs, melted butter and sour cream. Mix well. Add cake mix, sugar, flour and salt. Mix at medium speed for 2 minutes or until most lumps are worked out. Pour into pan sprayed with cooking spray and lined with parchment paper. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on rack.
For filling; in a saucepan, combine the raspberries, 3/4 cup water and sugar. Bring to boil. Simmer for 15-20 minutes or until raspberries have broken down. Remove the mixture from the heat and strain in a fine mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tbsp. water. Add to berry mixture and simmer for five minutes. Remove from heat and cool completely. Spread filling between cake layers. Then frost with your favorite icing.

 

 

 

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