Red Velvet Layer Cake

• 2 packets White Wings Red Velvet Cupcake mix 
• 120g soft butter or margarine
• 4 eggs
• 250ml milk
• 1 x CSR Icing Mix Buttercream Vanilla
• 310ml cold milk
• 250g (2 punnets) raspberries 
• Extra raspberries, to serve 

Crushed raspberry icing:

• 1 x CSR Icing Mix Buttercream Vanilla
• 310ml cold milk
• 60g (½ punnet) raspberries 

1. Preheat oven to 180°C conventional or 160°C fan-forced. Grease and line a 20cm round cake pan with baking paper. Prepare White Wings Red Velvet Cupcake mix as directed. Pour batter into the prepared pan and smooth the top.  Bake for 1 hour and 15 minutes or until a skewered inserted into the centre comes out clean. Cool completely in the pan. 
2. Prepare CSR Icing Mix as directed. Set mixture aside at room temperature for 15 minutes to firm slightly. Meanwhile, using a serrated knife, trim the top of the cake to create a flat surface. Cut the cake into three layers horizontally. 
3. Place one cake layer on a serving platter. Spread with half of the icing mixture and scatter with one-third of the raspberries. Top with another layer of cake. Repeat layering, finishing with the final layer of cake. 
4. For the icing, prepare the second CSR Icing Mix as directed. Set aside at room temperature for 15 minutes to firm slightly. Crush raspberries with a fork, then fold through the icing mix. Using a spatula, spread the icing over the top and sides of the cake. Refrigerate for 2 hours or preferably overnight to set. 
5. Serve slices of cake with extra raspberries