Triple Berry Cake

Use with our Easy Layers Sheet Cake Pan Set. Recipe from Wilton.

• 2 packages (15.25 ounces each) white cake mix, divided
• Ingredients to prepare mixes

• 1/2 cup fresh raspberries
• 1/2 cup roughly chopped strawberries
• 1 cup solid vegetable shortening
• 1 cup (2 sticks) butter, softened
• 1/2 teaspoon Pure Vanilla Extract
• 6-1/2 cups confectioners' sugar
• 1 jar (13 ounces) mixed berry jam

Instructions:

1. Preheat oven to 350°F. Prepare Easy Layers! Sheet Cake Pan Set with vegetable pan spray.
2. In a large bowl, mix 1 cake mix according to package directions. Divide evenly into pans, smoothing with a spatula so the batter is even.
3. Bake 14-16 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a cooling grid for 5 minutes. Remove from pans and cool completely on the grid. Repeat baking with the second cake mix and remaining ingredients.
4. For the icing, combine raspberries and strawberries in the bowl of a food processor. Process until the berries are pureed. In a large bowl, beat shortening and butter with an electric mixer on medium speed until smooth. Add the berry puree and vanilla; beat until smooth. Gradually add sugar, one cup at a time, and beat until light and fluffy.
5. To assemble, place the first cake layer on a serving plate. Pipe a dam of icing around the edge of the layer and spread with 1/3 of the jam. Repeat with the remaining layers and jam. Spread the remaining icing on top and sides of the cake.

Makes about 24 servings.