Red Velvet-Raspberry Squares

Fancy, aren't they?

I'm no pastry chef, that's for sure. But when I was planning my sister-in-law's baby shower, I ran across this Duncan Hines dessert recipe in my mother-in-law's copy of Southern Living and decided to give it a go. I thought they turned out deliciously yummy, so I'm sharing the recipe with you!


1 pkg. red velvet cake mix
1/2 cup seedless raspberry jam
1 (16oz.) container cream cheese frosting

Preheat oven to 350*F. Prepare cake batter as directed. Pour batter into a greased and floured 13x9in. pan.

Bake @ 350*F for 28-30 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack and cool completely, about one hour.

Invert cake onto a cutting board. Using a serrated knife, cut off the rounded top of the cake. Also trim the edges.

Cut cake into 24 squares. Cut each square in half horizontally, and remove the tops.

Stir jam in a small bowl until smooth and spreadable. Spread jam onto each bottom half of cake. Replace the top halves and transfer to a serving platter or cake pedestal.

Remove lid and foil from frosting. Microwave frosting on high 20 seconds, stirring after 10 seconds. Stir until smooth and spreadable. Spoon frosting to a zip-top plastic bag. Snip a tiny corner off of the bag to make a small hole. Pipe frosting onto the top of each square in whatever pattern you desire, allowing it to drip down the sides.

Voila! Pretty, fancy, yummy dessert.

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