RASPBERRY ZINGER CAKE

If you love the popular snack cake, you’ll love this Raspberry Zinger Cake!! Sturdy yellow sponge cake is coated in raspberry and coconut and filled with marshmallow frosting.

Please tell me I’m not the only grown person obsessed with snack cakes.

Someone really needs to make a perfume that smells like the bread and snack cake aisle at the grocery store.  It’s seriously my favorite.  Sugar, carbs, does it even get better?

Sometimes I hide the good Twinkies and save the Little Debbies for the kids.  Not that there’s anything wrong with Little Debbies, but we all know they’re B Tier.

You know you have a junk food problem when you’ve invented a snack cake hierarchy.

Ingredients

• 1 box yellow cake mix (I've used Duncan Hines and Betty Crocker, both work just fine)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Raspberry Coating:
• 3 oz box raspberry Jello
• 2 cups boiling water
• 2 cups sweetened, shredded coconut
• 2 TBS cornstarch
• Frosting:
• 1 stick salted butter, slightly softened
• 1/4 cup heavy whipping cream
• 1 tsp vanilla extract
• 7 oz jar marshmallow creme
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
3. Let cake cool in pans for 5 minutes, remove to wire rack to cool completely.
4. ...................................

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