Recipe: pineapple raspberry cake

Dish: pineapple raspberry cake

Pineapple-Raspberry Cake
1 box lemon butter type cake mix
1 tiny box raspberry seasoned jelly
3/4 mug boiling water
1/2 cup orange juice
1/4 mug juice, drained from pineapple
1 (8 1/2 ounce) can smashed pineapple, drained pipes
1/2 cup chopped almonds, toasted
1/2 pint (1 mug) whipping cream
1/4 mug confectioners’ sugar

Bake cake in 2 9-inch layer cake pans according to instructions; awesome and eliminate from pans.

Dissolve gelatin in boiling water. Mix in juices. Place bowl in frying pan of ice water; mix till thick. Include pineapple and also almonds. Maintain cool, yet do not allow collection.

Cut 4 strips of wax paper, regarding 12-inches long and also 4-inches broad. Fold them in half to make strips 2-inches wide as well as crisscross 2 strips in each of the cake pans. Remove any kind of mounding externally of the layers so they will certainly lie level and also place them back in the cake pans upside-down. Spoon the jelly mixture over the cakes and cool until jelly is company.

Whip cream till rigid, including the sugar at the end of the beating. Lift one layer of cake out of the frying pan by comprehending the waxed paper and also location it on a cake plate. (Gelatin will get on top.) Spread 1/2 mug whipped cream over gelatin. Top with various other layer. Spread with continuing to be whipped lotion. Cool till offered.

Makes 10 to 12 portions.