Table of Contents
In a medium sized bowl, whisk together the dry ingredients- flour, baking powder, baking soda and salt. Whisk together for 30 seconds. Set aside. In another bowl, combine the sour cream, cooled raspberry puree and oil. Blend with fork and set aside.
To make raspberry jello layer, spray two 7-inch round cake pans with a cooking spray. In a small bowl mix together gelatin powder and water. Let it sit for 5 minutes. In a small saucepan, combine raspberries and sugar. Cook it over medium high heat, until sugar is melted, stirring frequently and mashing the berries.
Directions. In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners’ sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate.
Pipe over the top of the raspberry filling with cream cheese frosting. (Or if you would rather, you could spread the next cake layer with cream cheese frosting and apply to first layer frosting-side-down- this option is easier if the layers are partially frozen and less fragile.)
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