Mirror Cake 1 package Pillsbury Plus White Cake -- Mix FILLING 3 ounces Pk lemon pudding/pie filling -- mix; not instant 1/2 cup Sugar 1 3/4 cups Water 3 Egg yolks -- beaten 3/4 cup Raspberry preserves FROSTING 1/2 cup Margarine or butter -- soft 3 ounces Cream cheese -- soft 3 cups Powdered sugar 1/4 teaspoon Vanilla 2 teaspoons Milk -- to 4 ts Heat oven to 350~. Grease and flour 2 9" round cake pans. Prepare cake mix according to pk directions. Bake at 350~ for 20 to 30 minutes. Cool Completely. FILLING-In medium saucepan, combine pudding mix and sugar. Stir in water and egg yolks; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. Cool. ASSEMBLE-Slice each cake layer in half horizontally. Remove top half from each layer. Spread 1/3 pudding mixture on bottom half of each layer. Replace top of each layer. Place 1 filled layer top on bottom half of each layer. Replace top of each layer. Place 1 filled layer top side-down on serving plate. Spread with 1/2 cup of the preserves. Top with second filled layer, top side up. Spread remaining pudding mixture over top of cake to within 1/2" of edge. FROSTING-In small bowl, blend margarine and cream cheese. Add powdered sugar and vanilla; beat until smooth. Add enough milk for desired consistency. Frost sides of cake. Spoon reserved frosting into pastry bag with desired decorating tip. Pipe diagonal papallel lines 1" apart over cake. In the opposite direction, pipe additional diagonal parallel lines 1" apart for diamond lattice design. Pipe border around and bottom edge of cake. In small saucepan, slightly warm the remaining preserves. With small spoon, spoon preserves inside alternate rows of diamonds. Refrigerate until serving time.    Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page