This is a beautiful cake that is perfect for the holidays.
1 pkg. yellow cake mix
Prepare a packaged cake mix as directed for two 9-inch cake rolls. Cool the cake for 10 minutes, then remove it from the pans and put on grids or plates;
2 tablespoons all purpose flour
2/3 cup milk
6 tablespoons butter, softened
1/3 cup shortening
2 / 3 cup of sugar  3/4 teaspoon of vanilla extract
2 cups of fresh raspberries, divided
In a small saucepan, mix flour and milk; mix until smooth. Bring to a boil while stirring constantly for 1 to 2 minutes or until thickened. Allow to cool to room temperature.
In a small bowl, brown butter, shortening, sugar and vanilla. Beat the milk mixture until the sugar is dissolved (about 5 minutes).
Place the cake layer on the serving plate. Spread the cake with 1 cup of filling. Place the remaining filling in a pastry bag with a star tip (or use a resealable plastic bag and make a hole in the corner). Pipe filling around the outer edges of the cake.
Sprinkle 1-3 / 4 cups fresh raspberries during filling. Put the remaining layer on top. Refrigerate the cake in the refrigerator. Garnish with chocolate icing
1 cup semi-sweet chocolate chips
3 tablespoons cream and a half
2 tablespoons butter
2 tablespoons corn syrup (optional)
In a saucepan, combine chocolate chips, cream, butter and corn syrup. Cook over low heat until the chocolate is melted; stirring occasionally. Remove the pan from the heat; Stir until smooth.
Spread enough icing on the cake to cover completely. Return the cake to the refrigerator and let cool for 10 minutes. Remove the cake from the refrigerator and pour the rest of the frosting; let the frosting run on the sides. Refrigerate the cake for 1 hour. Decorate the top of the cake with fresh raspberries, a white chocolate filling and beaded sugared almonds
Makes 10 to 12 servings
Christmas cake Christmas cake
A delicious spice cake with cream cheese frosting
3/4 cup butter, softened
3/4 cup sugar
1 cup molasses
3 cups all purpose flour
] 3 teaspoons of ground ginger
2 teaspoons of bicarbonate
] 1-1 / 2 teaspoons of ground cinnamon
3/4 teaspoon of salt
1 cup of milk
Cream Cheese Icing
Preheat oven to 350 degrees. cake molds with wax paper. Spray paper with nonstick cooking spray and sprinkle with flour. In a large bowl, melt the butter and sugar until light and fluffy. Add to eggs, one at a time, beating well after each. Beat in molasses.
In another bowl, combine flour, ginger, baking soda, cinnamon and salt; add to the cream mixture, alternating with the milk. Place the dough in the prepared mussels. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes then remove the grates; Cool completely
Cream Cheese Frosting
1 (8 oz.) Pkg. cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
3-3 / 4 cup icing sugar
In a small bowl, beat together the cream cheese and butter. Add in the zest of lemon. Gradually stir in confectioners' sugar; mix well.
Place the layer of bottom cake on a serving platter. Spread with a layer of icing (about 2/3 cup). Put the second layer on top and spread the same amount of icing on top. Repeat with the top layer. Refrigerate the cake until ready to serve.
Makes 10 to 12 servings.