Preparation Time: 10 minutes | Cooking Time: 55-65 minutes | Serves 12

Ingredients

1 packet White Wings Raspberry Swirl Cake

Cake
80g soft butter or Meadow Lea margarine spread
2 eggs (50g each)
3/4 cup (180cm) water
1 cup (135g) fresh raspberries, plus extra to decorate

Frosting
80g soft butter or Meadow Lea margarine spread
2 teaspoons (10ml) milk
Icing sugar, to dust

 

Method

Preheat oven to 170/150 degrees fan-forced.  Grease a 6cm deep x 20cm round cake pan.  Line the base with baking paper.

Place the cake mix sachet, butter or margarine, eggs and water into a small bowl.  Using an electric mixer beat on low speed for 30 seconds to combine.  Increase speed to medium and mix for 3 minutes, scraping down side of bowl occasionally.  Fold raspberries into the mixture.  Pour mixture into prepared pan.

Bake for 55-65 minutes or until a skewer inserted into the centre comes out clean.  Stand for 10 minutes in pan before turning onto wire rack to cool completely.

To make frosting, place frosting mix sachet, raspberry swirl mix, butter or margarine and milk in a small bowl.  Using an electric mixer, beat on low speed for 30 seconds to combine.  Increase speed to high and mix for 3 minutes, scraping down side of bowl occasionally.

Spread frosting over cooled cake, decorate with extra raspberries and dust with sifted icing sugar.