Raspberry Mirror Cake Recipe | Pillsbury

Ingredients

• 1 box white cake mix with pudding
• 1 1/4 cups water
• 1/4 cup oil
• 3 egg whites
• 1/3 cup seedless raspberry preserves
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 lb powdered sugar (about 4 cups)
• 2 to 3 tablespoons kirsch or 1 teaspoon almond or vanilla extract plus milk to equal 2 to 3 tablespoons
• 2/3 cup frozen raspberry-cranberry blend juice concentrate, thawed
• 4 teaspoons cornstarch
• 1 cup fresh raspberries
• Fresh mint sprigs, if desired