For whatever weird reason, I got it in my head that I wanted to make a white cake somehow involving raspberries. As some of you may know, I am NOT a baker. I don't know what's gotten into me lately; first I got conned into making a birthday cake for my nephew-in-law, and then I made the nine-hour jello thing.
So! White cake with raspberries. What I have so far:
1 box white cake mix
1 16-oz tub of raspberries in syrup
1 jar raspberry preserves
1 tub white frosting.
I don't really need to use all of the cake batter; I'll never eat it all. I thought I could just make one layer, 12" x 12", then split the layer and put raspberries and some frosting in between. I was thinking of adding the raspberries to the cake mix, but I'm afraid that will make it tough when it's time to split it, so then I thought maybe I could just put some of the raspberry juice in the cake mix, but that means, of course, that I'll have to reduce some of the other liquid. I'm pretty sure the egg yolks need to stay, so do I need to reduce the oil? The water?
Yeeeeeaaaahhhh. I have no idea what the hell I'm doing. Any suggestions?