Raspberry Ribbon Cake
|Cake mix||1 Cup (16 tbs) (Lemon Flavored Butter Type)|
|Raspberry gelatin||3 Ounce|
|Boiling water||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||8 1⁄2 Ounce (Drained Reserve 1/4 Cup Syrup)|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Confectioner's sugar||1⁄4 Cup (4 tbs)|
Prepare and bake cake layers according to package directions; set aside to cool.
To prepare gelatin topping, dissolve gelatin in boiling water in a bowl.
Stir in orange juice and reserved pineapple syrup.
Chill until mixture is thickened but not "set." Blend in drained pineapple and almonds.
Meanwhile, place 2-inch strips of waxed paper across bottoms of 2 layer cake pans, extending strips over edges.
Replace the cooled cake layers by placing one layer in the cake pan upside down and the other layer in second pan right side up.
(This will give a better looking cake when gelatin-topped layers are put together.) Spoon gelatin mixture evenly over the cake layers.
Refrigerate until gelatin is firm.
Remove from refrigerator and, grasping extended ends of waxed paper, lift cake layers out of pans.
Whip cream until soft peaks are formed, beating in confectioners' sugar with final few strokes.
Place one layer of cake, gelatin side up, on serving plate.
Spread 1/2 cup of the whipped cream over gelatin topping.
Place second layer, gelatin side up, over bottom layer.
Using remaining whipped cream, frost sides of cakes.
Refrigerate until serving time.