Ingredients
- 1 (18.25-ounce) box yellow cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 2 teaspoons raspberry extract, divided (recommended: McCormick)
- 1/2 cup liquid from canned peaches
- 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
- Food coloring, red and green
- 6 tablespoons confectioners' sugar
Directions
Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.
















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By mills5
on April 12, 2013
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Big disappointment with this one. I didn't bother reading the reviews before making and I sure wish I had! It was so dry it is crumbly, ADD WATER! I won't bother trying to make this again.
By nikke99
on November 09, 2012
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I followed the reviews, since the feedback said it would be dry.
I used Duncan Hinds yellow cake mix, and I did add the water called for on the box.
Turned out YUMMY!! ...and super easy!
By bpierce1_12699904
Hilton Head, 80
on April 08, 2011
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Is it good?
Read all 11 reviews