Raspberry Mirror Cake (shiny Red Frosting)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 1 (18 ounce) package cake mix
• 1 1/4 cups water
• 1/4 cup oil
• 3 egg whites
• 1/3 cup seedless raspberry preserves
• 1/2 cup shortening
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 -3 tablespoons kirsch
• 2/3 cup raspberry-cranberry frozen juice concentrate, thawed
• 4 teaspoons cornstarch
• 1 cup fresh raspberry, for decoration
• mint sprig, for decoration

Recipe

• 1 preheat oven to 350.
• 2 grease and flour two 9 or 8" round cake pans.
• 3 in bowl combine cake mix, water, oil, and egg whites and beat on low speed until moistened.
• 4 beat 2 minutes at medium speed and pour into greased and floured pans.
• 5 bake at 350 for 25-40 minutes or until cake springs back when touched lightly in center.
• 6 cool in pans on wire racks 15 minutes.
• 7 remove from pans and cool 30 minutes or until all the way cooled.
• 8 stir raspberry preserves until smooth; cover and set aside.
• 9 meanwhile in large bowl, combine shortening and butter; beat on medium speed until creamy.
• 10 add powdered sugar and beat until smooth.
• 11 beat in 2 tablespoons.
• 12 kirsch, and additional kirsch if necessary for soft spreading consistency.
• 13 to assembles the cake, trim cake layers to even off and place 1 cake layer trimmed side down on serving plate.
• 14 spread with 1/2 cup frosting.
• 15 spread evenly with raspberry preserves.
• 16 top with remaining cake layer, trimmed side down.
• 17 spread top with 1/2 cup frosting smoothing top to form flat surface.
• 18 reserve another 1/2 cup frosting for piping.
• 19 spread sides with remaining frosting.
• 20 place reserved frosting in small decorating bag fitted with small star tip.
• 21 pipe decorative edge around top and bottom edge of the cake.
• 22 in a small saucepan combine juice concentrate and cornstarch.
• 23 over medium to low heat bring to a boil, stirring constantly until thickened.
• 24 remove from heat.
• 25 cool 10 minutes or until thickened mixture is room temperature.
• 26 spoon on top of the cake and spread to piped edges of frosting.
• 27 before serving arrange some raspberries around top edge of the cake and garnish with mit sprigs.