Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary test

prep:
9 mins
cook:
23 mins
additional:
8 hrs 10 mins
total:
8 hrs 42 mins
Yield:
16 servings (serving size: 1 triangle slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Line a 15 1/2 x 10 1/2-inch jelly roll pan with parchment paper. Coat parchment paper with cooking spray; dust with cocoa.

  • Combine cake mix, water, baby food, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes. Spread cake batter into prepared pan.

  • Bake at 350° for 23 minutes or until cake springs back when touched lightly in center. Cool cake in pan 10 minutes. Loosen cake from sides of pan, and invert onto a wire rack. Remove parchment paper. Cool completely. Cut cake crosswise into 3 equal pieces to create 3 rectangular cake layers.

  • Combine preserves and liqueur in a small bowl; stir until smooth.

  • Place 1 cake layer on a cake platter; spread with half of raspberry mixture, leaving a 1/2-inch border. Repeat procedure with second cake layer and raspberry mixture. Top with third cake layer. Cover and chill 8 hours. Sift powdered sugar evenly over cake before serving.

  • To slice the finished cake into triangles, slice cake lengthwise down the center. Cut widthwise into 4 equal squares and cut each square diagonally. Garnish with raspberries, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

235 calories; fat 4.3g; saturated fat 1.6g; protein 3.2g; carbohydrates 46.6g; cholesterol 40mg; iron 1.1mg; sodium 248mg; calories from fat 16%; fiber 0.6g; calcium 41mg.
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