Ingredients
1
pkg. white cake mix
1 1/4
cups water
1/4
cup oil
2
eggs
2/3
cup butter, softened
4
cups powdered sugar
3
to 5 tablespoons half-and-half or milk
1
teaspoon vanilla
1 1/3
cups raspberry pie filling
Red food color
1
(7-oz.) pkg. marzipan
Preparation
Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan.
Bake at 350°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely.
In large bowl, beat butter until light and fluffy. Gradually add powdered sugar and 2 tablespoons of the half-and-half, beating well after each addition. Add vanilla and additional half-and-half one tablespoon at a time, beating until of desired spreading consistency.
To assemble cake, cut cake crosswise into thirds, forming three 10x5-inch layers. Place 1 cake layer on serving plate; pipe or spread small amount of frosting around top edge. Spread 2/3 cup raspberry pie filling on cake. Top with second cake layer; repeat with frosting and pie filling. Top with remaining cake layer. Frost cake with remaining frosting.
Knead a few drops of red food color into marzipan until of desired color. Place between 2 sheets of parchment or waxed paper; roll to 1/4-inch thickness. With knife or pastry wheel, cut into 3/4-inch-wide strips. Place strips on cake to resemble ribbon on package; fold additional strips to form bow.
