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Categories:
raspberry jam white cake water vegetable oil egg whites flour Crisco salt cold water Crisco butter milk vanilla sugar
Viewed: 23 - Published at: 8 years agoIngredients
- 1 (12 ounce) jar raspberry jam
- 1 (18 ounce) package white cake mix (I use Duncan Hines)
- 1 13 cups water
- 13 cup vegetable oil
- 3 large egg whites
- 2 cups flour
- 34 cup Crisco
- 1 teaspoon salt
- 4 12 tablespoons cold water
- 12 cup Crisco
- 12 cup butter
- 14 cup evaporated milk
- 1 teaspoon vanilla
- 2 12 cups confectioners' sugar
Method
- Make the crust; mix well and roll out the pie crust to cover a large cookie sheet making a 1" edge.
- Make holes all over the crust with a fork.
- Bake at 400 degrees till done; cool.
- Spread the jar of raspberry jam evenly over the crust.
- Bake the cake mix according to directions on the box or using the above measurements (I had to list the ingredients on the box in order to post).
- Pour batter over the jam and bake at 350 degrees until cake is done to the test.
- FROSTING: Put everything in a mixing bowl starting with 2 cups sugar and adding more sugar if you need it.
- Whip till light and fluffy.
- Frost and enjoy.
