Ingredients
2
boxes (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and egg whites called for on cake mix boxes
6
tablespoons unsweetened baking cocoa
2
bottles (1 oz each) red food color
2
cups whipping cream
2
packages (8 oz each) cream cheese, softened
3 1/2
to 4 cups powdered sugar
1
teaspoon vanilla
1/8
teaspoon salt
Fresh raspberries
Rosemary sprigs
Preparation
Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.
