Makes: 12 servings
Cook: 38 minutes
RASPBERRY RIPPLE CAKE:
Nonstick spray for baking, Pam®
1 package (18.25-ounce) white cake mix
11/4 cups white cranberry juice, Ocean Spray®
1/3 cup vegetable oil, Crisco®
3 egg whites
6 tablespoons red raspberry preserves, Smucker’s®
1/4 teaspoon raspberry extract
1/8 teaspoon red food coloring
1 cup powdered sugar, sifted, C&H®
5 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 cup red raspberry preserves, Smucker’s®
11/2 teaspoons white cranberry juice, Ocean Spray®
For Raspberry Ripple Cake, preheat oven to 350°. Spray a 9-inch fluted tube pan with nonstick spray and set aside.
In a large bowl, combine cake mix, white cranberry juice, oil, and egg whites; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Transfer 1 cup of the batter to a small bowl; stir in raspberry preserves, raspberry extract, and red food coloring. Pour half of the white cake batter into prepared pan. Top with raspberry cake batter. Top with the remaining white cake batter.
Bake in preheated oven for 38 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack.
For Vanilla Icing, in a small bowl, combine powdered sugar, whipping cream, and vanilla; beat with electric mixer on medium speed until a smooth, thin consistency.
For Raspberry Glaze, in a small bowl, thoroughly combine raspberry preserves and cranberry juice. Turn cooled cake over onto a serving plate and gently lift pan to remove cake. Spread Vanilla Icing over top and down sides of cake. Drizzle with Raspberry Glaze.