Saw this cake, and it looked yummy – a “doctored” cake mix!
You could easily swap out the yogurt flavor and jam flavour and do lemon yogurt, with strawberry jam; orange creme, with orange marmalade, etc., The possibilities are endless!
Raspberry Cream Cake
1 box white cake mix
6 oz raspberry yogurt
3/4 cup water
1/3 cup oil
3 egg whites
2 boxes instant vanilla/white chocolate pudding mix (use the smallest box which has 4 1/2 cup servings)
1 3/4 cup half and half
1-16 oz container frozen whipped topping
Raspberry cream filling:
1/2 pint extra heavy whipping cream
3 Tbsp confectioners sugar
1/4 cup seedless raspberry jam
Preheat oven to 350 degrees.
Mix all ingredients together – beat on medium speed for 2 minutes. Pour into two 8″ round cake pans. Bake for 25-30 minutes. Cool cake before frosting.
Mix the pudding mix and half and half together for one minute (or until the pudding is well dissolved). Fold in the whipped topping. Reserve 1 cup of whipping topping for piping.
Whip the whipping cream until soft peaks form. Add the confectioners sugar -whip for an additional minute, fold in the jam.
Assembling the cake.
When cake is cool pipe a line of frosting (creating a dam) around the top outside edge of one cake layer.
Spread raspberry cream filling inside the circle.
Top with the next cake layer, frost all sides with frosting