French Vanilla Cake with Raspberry Filling

Ok, ok...you caught me...I kinda cheated on this one, thanks to Duncan Hines. However, I tried to make up for my "semi-homemade" recipe (gasp...darn you Sandra Lee! At least I didn't dress to match my kitchen and plates...) by making homemade buttercream frosting! Delicious, it turned out very light and not overly sweet.

Cake - French Vanilla Duncan Hines Moist Deluxe Cake Mix
Layer of Seedless Raspberry preserves in between the layers.

Buttercream Frosting
Courtesy of Dorie Greenspan, Baking My Home To Yours
Ingredients

• 1 cup sugar
• 4 large egg whites
• 3 sticks unsalted butter at room temperature
• 1/4 cup fresh lemon juice
• 1 tsp. vanilla extract

Directions

• Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
• Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
• Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
• Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
• When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
• Add in the lemon juice and beat until combined. Add in the vanilla.
• The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.