Guests are sure to be dazzled by this sensational dessert that’s ideal for special occasions. A rich orange cream filling is spread between the cake layers for a luscious look and taste.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 10-12 SERVINGS
1package white cake mix (regular size)
1package (10 ounces) frozen sweetened raspberries, thawed
2cups heavy whipping cream
1carton (8 ounces) mascarpone cheese
3/4cup sugar
2tablespoons orange juice
1/2teaspoon grated orange peel
2cups fresh raspberries
1. Prepare and bake the cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from the pans to a wire rack to cool completely.
2. Press sweetened raspberries through a sieve; discard seeds. Set raspberry puree aside. In a small bowl, beat cream until stiff peaks form. In a large bowl, beat the mascarpone cheese, sugar, orange juice and orange peel. Fold in the whipped cream.
3. Cut each cake into two horizontal layers. Place bottom layer on a serving plate. Brush with about 1/4 cup raspberry puree. Spread with about 1 cup cream mixture; top with 1/2 cup fresh raspberries. Repeat the layers three times. Store in the refrigerator.