A boosted red velvet cake with pudding mix folded in, layered with raspberry jam under your favorite frosting.
Method
- 1
Preheat oven to 350°F. Combine the cake mix, pudding mix, water, liqueur and oil; add the eggs and beat 4 minutes, scraping down the bowl as needed.
- 2
Pour into two greased, wax-paper-lined 9-inch heart pans (or one 10-inch Bundt pan). Bake 30 to 35 minutes for heart layers, or 45 minutes for a Bundt, until a tester comes out clean.
- 3
Cool 10 minutes in the pan, then turn out onto racks to finish cooling.
- 4
For a layer cake, spread raspberry jam over one layer and top with the second. Frost the top and sides with your chosen frosting, and finish with decorative red sugar if desired.
