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

1. Heat oven to 350 degrees F.
2. Melt 2 Tbsp.
3. butter; pour into medium bowl.
4. Add egg, sour cream and 1/2 cup milk; whisk until blended.
5. Combine baking mix and brown sugar in large bowl.
6. Add sour cream mixture; stir just until blended.
7. Gently stir in 1 cup raspberries.
8. Pour into greased and floured 9-inch round pan.
9. Bake 25 to 30 min.
10. or until toothpick inserted in center comes out clean.
11. Cool 15 min.
12. Run knife around edge of pan to loosen cake.
13. Remove cake from pan to wire rack; cool completely.
14. Transfer cake to serving plate.
15. Beat marshmallow creme, remaining butter and remaining milk in large bowl with mixer until blended.
16. Gradually add powdered sugar, mixing well after each addition; spread onto top of cake, allowing excess to drip down side.
17. 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)