DELECTABLE RASPBERRY CREAM CAKE
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
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter
2 tablespoons light corn syrup
White chocolate garnish and pearl dragees, optional
1 Prepare and bake cake according to the package directions, using two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2 For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature. In a small mixing bowl, cream butter, shortening, sugar and vanilla; beat in milk mixture until sugar is dissolved, about 5 minutes.
3 Place one cake layer on a serving plate. Spread with 1 cup filling. Place remaining filling in a pastry bag with star tip #195; pipe filling around outside edge of cake. Sprinkle 1-3/4 cups raspberries over filling. Top with second cake layer. Chill.
4 For glaze, combine chocolate chips, cream, butter and corn syrup in a small saucepan. Cook over low heat until chocolate is melted, stirring occasionally. Remove from the heat; stir until smooth. Spread enough glaze over the top of cake to cover. Chill for 10 minutes. Repeat with remaining glaze, allowing glaze to drape over sides. Chill for 1 hour.
5 Arrange remaining raspberries on top; add white chocolate garnish and pearl dragees if desired. Refrigerate leftovers.
Yield: 10-12 servings.