Saturday, December 31, 2011

Red Romeo Cake

Remember back however long ago when I was craving raspberry cake but was to lazy to make it and made a smoothie instead? Well, when I was over at my cousins house last week, drinking chi and watching Jane Eyre, my aunt conoodled me into  making this cake. I was planing on doing a butter cream frosting, but she had the idea of doing pudding on it instead. What a good idea! It turned out so good!

Lemon Cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup milk

Raspberry Filling
1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and milk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. 

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cake reserve however much you have left for the top. I did the directions backwards and ended up almost doubling the filling. 
 For the top just get your box of vanilla pudding mix, cook on the stove according to the directions and chill it. Chilling it will make it easier to work with and wont make as much of a mess than if you just let it cool. it wont take to long in the freezer, just make sure it doesn't freeze. 

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