This week I made what was by far, my best (and favorite) cake. I've had a few people ask me for the recipe, so I thought it was about time I visit ol' Blogland (I know, I'm long overdue) and share it with all of you. So here it is. My version of a raspberry almond torte...
I threw this together mixing two different recipes (Pillsbury's Raspberry & Toasted Almond Torte recipe which I could not find online but it was on the side of the box of cake mix and Bakerella's Simple Sprite Cake) and making it my own.
Here's what you'll need:
1 pkg white cake mix
3/4 cup vegetable oil
1 pkg vanilla pudding mix
8 oz can of Sprite
1/4 teaspoon almond extract
1/2 cup slivered almonds, chopped, toasted
1 can vanilla frosting
1/2 cup frozen whipped topping, thawed
1/2 teaspoon almond extract
2/3 cup black raspberry preserves
2 tablespoons slivered almonds, toasted
1. Preheat oven to 350 degrees
2. Grease and flour two 9-inch cake pans
3. Mix cake ingredients on low until combined, then increase speed to medium and mix for about 2 minutes.
4. Pour batter into pans and bake for 28-32 minutes or until an inserted toothpick comes out clean.
5. Cool 15 minutes; remove from pans. Cool completely.
6. In a large bowl, gently stir frosting ingredients until well blended. Set aside.
7. To assemble cake, place one layer on the serving plate. Spread 1/3 cup of frosting then 1/3 cup of raspberry preserves. Top with remaining cake layer. Spread frosting over the entire cake. Use remaining raspberry preserves to cover the top in a circle (I left about an inch of icing along the sides). Garnish the outsides of the circle with toasted almonds. Store in refrigerator.