Yellow Cake with Raspberry and Chocolate Frosting

Hello February! I think it's safe to say we can start dreaming of dessert again, and this gorgeous cake--made using our Gluten Free Muffin Mix--is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins. Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times. This cake is absolutely gorgeous and I'm positive that mine will never be as pretty, but I think I'll whip this one up for Valentine's Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they're gluten free), this cake is a festive and delicious way to share your love. If yellow cake isn't up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well (see Recipe Notes, below).

Yellow Cake with Raspberry and Chocolate Frosting

Recipe by Sarah House for Bob's Red Mill  Prep Time: 30 minutes | Cook Time: 25 - 30 minutes | Passive Time: 60 minutes | Makes 12 servings Yellow Cake:

• 16 oz pkg Gluten Free Muffin Mix
• 1/4 cup Sugar
• 1 cup Milk
• 3  Eggs
• 1/4 cup Oil
• 1 tsp Vanilla Extract

Raspberry Frosting:

• 4 1/2 cups Powdered Sugar
• 1 1/2 cups Butter soft
• 1 tsp Vanilla Extract
• 2-3 Tbsp Milk if needed
• 1 cup Raspberries

Chocolate Ganache:

• 5 oz Dark Chocolate, chopped
• 1/2 cup heavy cream

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper. In a large bowl, combine sugar, milk, eggs, oil, and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined. Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, 25-30 minutes. Remove parchment paper and let cool completely before frosting. Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer. Increase speed to medium and mix until light and fluffy, 3-5 minutes. Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute. Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache. Place chopped chocolate in a medium sized bowl and set aside. Heat cream in a small saucepan to just simmering but not boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache. Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes, then serve. Recipe Notes: *For a chocolate cake, add 2 tablespoons cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.