1 pkg (16 oz) pound cake mix (plus ingredients to make cake)
½ cup water
1 pkg (3 oz) raspberry gelatin
¼ cup seedless raspberry jam
1 pkg (8 oz) cream cheese, softened
1/3 cup cold milk
1 container (12 oz) frozen whipped topping, thawed
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
¾ cup blueberries
½ cup raspberries
Fresh mint leaves (optional)
1. Preheat oven to 400ºF. Line Large Bar Pan with a 13-in. piece of Parchment Paper. Prepare cake mix according to package directions; pour batter into pan, spreading evenly. Bake 15-18 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes. Lift cake and Parchment Paper from bar pan to Stackable Cooling Rack; cool completely.
2. In Small Micro-Cooker®, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of Large Grooved Cutting Board; remove Parchment Paper. Prick cake at ½-in. intervals. Using Chef’s Silicone Basting Brush, brush cake evenly with gelatin mixture. Trim ¼ in. around edge of cake; discard edges. Cut cake crosswise into three equal layers.
3. In Classic Batter Bowl, whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
4. Place one cake layer onto serving platter. Attach open star tip to Easy Accent® Decorator; fill with whipped topping mixture. Pipe a straight border around edge of cake layer. Using Large Scoop, place four scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread remaining filling down center. Top with blueberries and raspberries. Garnish with mint leaves, if desired. Refrigerate at least 1 hour before serving.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 43 g, Protein 4 g, Sodium 270 mg, Fiber 0 g
©The Pampered Chef, Ltd., 2010