Berry Cake with Marshmallow Creme Glaze
- 1/2 cup plus 2 Tbsp. butter, divided
- 1 egg
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3/4 cup milk, divided
- 1-1/2 cups baking mix
- 1/2 cup packed brown sugar
- 2 cups raspberries, divided
- 1 cup JET-PUFFED Marshmallow Creme
- 1 cup powdered sugar
- 1 cup blueberries
- Heat oven to 350 degrees F.
- Melt 2 Tbsp.
- butter; pour into medium bowl.
- Add egg, sour cream and 1/2 cup milk; whisk until blended.
- Combine baking mix and brown sugar in large bowl.
- Add sour cream mixture; stir just until blended.
- Gently stir in 1 cup raspberries.
- Pour into greased and floured 9-inch round pan.
- Bake 25 to 30 min.
- or until toothpick inserted in center comes out clean.
- Cool 15 min.
- Run knife around edge of pan to loosen cake.
- Remove cake from pan to wire rack; cool completely.
- Transfer cake to serving plate.
- Beat marshmallow creme, remaining butter and remaining milk in large bowl with mixer until blended.
- Gradually add powdered sugar, mixing well after each addition; spread onto top of cake, allowing excess to drip down side.
- Top with blueberries and remaining raspberries just before serving.
butter, egg, s, milk, baking mix, brown sugar, raspberries, jetpuffed marshmallow creme, powdered sugar, blueberries
Taken from www.kraftrecipes.com/recipes/berry-cake-marshmallow-creme-glaze-186204.aspx (may not work)