SPRAY two 8- or 9-inch round cake pans with flour no-stick cooking spray. Prepare and bake cake according to package directions. Remove from pans to cool completely.
PLACE one cake layer top side down on serving dish. Spread top with Buttery Cream Frosting. Place second layer, top side up, on top of first layer. Frost top and sides.
STIR jam until smooth and spreadable; spread 2 Tbsp. on top of cake. Arrange raspberries over top of cake.
HEAT remaining raspberry jam in microwave for 20 seconds or just until melted. Drizzle melted jam over raspberries. If desired, spoon jam around the top edge of cake, allowing some to drip over the sides. Insert a mint spring in the center of the cake for garnish.
Nutrition
Serving size
(1 slice, 1/12 of cake)
Calories 580
Calories from Fat180g
Total Fat 20g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 370mg
Potassium 0mg
Total Carbohydrates 99g
Dietary Fiber 3g
Sugars 81g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
