This sweet creation with a creamy filling only takes 10 minutes to prep, so you can effortlessly wow your crowd
1 cup fresh raspberries, pureed
1 box (18.25 oz.) red velvet cake mix
1⁄4 cup seedless raspberry jam
2 Tbs. raspberry liqueur
2 pkgs. (16 oz. each) cream cheese frosting
4 oz. white chocolate, melted
2 cups shredded coconut
1. Heat oven to 350°F. Strain raspberries; discard seeds. In 2 cup liquid measure, combine puree and enough water to equal 11⁄4 cups. Prepare cake mix according to package directions, omitting water and adding puree mixture, jam and liqueur. Divide batter evenly among 3 greased and floured 8″ cake pans.
2. Bake 15 min. or until done. Let cool in pans 10 min. Remove cakes from pans; let cool completely.
3. In bowl, mix frosting and chocolate. Place 1 cake on platter; spread with 1 cup frosting mixture. Repeat layering. Top with remaining cake. Frost cake; cover with coconut.
Prep time: 10 min.
Total time: 25 min., plus cooling time
Per serving: Cal. 516 Pro. 3g Carb. 69g Fiber 2g Sug. 47g Chol. 40mg Sod. 317mg Total fat: 23g Sat. 7g Trans. 1g