This is a beautiful looking cake that is perfect for the holidays.

1 pkg. yellow cake mix
Raspberry Filling
Chocolate Glaze

Directions

Prepare packaged cake mix according to directions for two 9-inch cake rounds. Cool cake for 10 minutes, then remove from pans and put on wire racks or plates; cool completely.

Raspberry Filling

2 tablespoons all purpose flour
2/3 cup milk
6 tablespoons butter, softened
1/3 cup shortening
2/3 cup sugar
3/4 teaspoon vanilla extract
2 cups fresh raspberries, divided

Directions

In a small saucepan, combine the flour and milk; mix until smooth. Bring to a boil, stirring constantly for 1 to 2 minutes or until thickened. Let cool to room temperature.

In a small bowl, cream together the butter, shortening, sugar and vanilla. Beat in the milk mixture until sugar is dissolved (about 5 minutes).

Place bottom cake layer on serving plate. Spread 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 cut a hole in the corner). Pipe filling around the outside edges of the cake.

Sprinkle 1-3/4 cups of fresh raspberries over filling. Put the remaining layer on top. Chill cake in refrigerator. Top with Chocolate Glaze.

Chocolate Glaze

1 cup semisweet chocolate chips
3 tablespoons half and half cream
2 tablespoons butter
2 tablespoons light corn syrup
White chocolate garnish and pearl dragees (optional)

Directions

In a saucepan, combine the chocolate chips, cream, butter and corn syrup. Cook over low heat until the chocolate is melted; stirring occasionally. Remove pan from heat; stir until smooth.

Spread enough of the glaze on top of cake to completely cover. Put cake back in the refrigerator and let chill for 10 minutes. Take cake out of refrigerator and pour on remaining glaze; letting glaze drip over the sides. Chill cake for 1 hour. Decorate the top of cake with fresh raspberries, white chocolate garnish and pearl dragees.

Makes 10 to 12 servings.

Christmas Cake Recipes: Gingerbread Torte Cake

A delicious gingerbread cake with cream cheese frosting.

3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup molasses
3 cups all purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup milk
Cream Cheese Frosting

Directions

Preheat oven to 350 degrees.

Line three 9-inch cake pans with waxed paper. Spray paper with nonstick cooking spray and sprinkle with flour. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each one. Beat in the molasses.

In another bowl, combine the flour, ginger, baking soda, cinnamon and salt; add to creamed mixture, alternating with the milk. Spoon batter into prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes then remove to wire racks; let 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 cups confectioners sugar

Directions

In a small bowl, beat together the cream cheese and the butter. Add in the lemon peel. Gradually beat in the confectioners' sugar; blend well.

Place bottom cake layer on a serving plate. Spread with a layer of frosting (about 2/3 cup). Put the second layer on top and spread same amount of frosting on top. Repeat with top layer. Refrigerate cake until ready to serve.

Makes 10 to 12 servings.