Ingredients: |
Ingredients: Cake:
1 box yellow cake mix
5.1 ounce box instant vanilla pudding (large box)
1 cup water
1 stick butter, melted and cooled slightly
4 large eggs, lightly beaten
Raspberry Coating:
3 ounce box raspberry Jell-O
2 cups boiling water
2 cups sweetened, shredded coconut
2 Tbsp cornstarch
Frosting:
1 stick butter, slightly softened
1/4 cup heavy whipping cream
1 tsp vanilla
7 ounce jar marshmallow crème
3 cups powdered sugar
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Directions: |
Directions:Preheat oven to 350º.
Butter and flour 2 (8-inch) round cake pans and set aside.
In the bowl of a mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about 1 minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20-25 minutes or until tops spring back when lightly touched.
Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
Stir Jell-O mix into boiling water until dissolved. Place in a large, shallow pan and set in the refrigerator until slightly thickened, about 20 minutes.
Place coconut in a food processor and pulse a few times until coconut is in smaller pieces. Toss with cornstarch until coated.
Trim the domed tops from cakes. Dip cakes in the thickened Jell-O mixture--work quickly so the cakes don't get too soggy and fall apart. Gently press coconut onto the top of each cake. Place cakes on wire racks to set, about 2 hours.
Prepare filling: In the bowl of your mixer, beat butter, vanilla, and whipping cream on medium low speed. Add marshmallow crème and beat on medium until smooth. Slowly beat in powdered sugar until just barely mixed. Increase speed to high and beat for one minute, until fluffy.
Frost cake and serve. |
This recipe for Raspberry Zinger Cake is from