Try this combination of a classic funfetti cake filled with raspberry cream and topped with a cream cheese frosting...the perfect way to say Happy Birthday to anyone this winter, including Erin, Adee, Carrie, Lesley...and anyone else out there! :)
For the Cake:
Follow the box instructions for 2, 8-inch funfetti cakes. Cool completely
In a food processor, add 1/2 cup heavy whipping cream and beat until thick. Stir in 2 Tbs. Raspberry Preserves and 2 tsp. powdered sugar.
For the Cream Cheese Frosting:
With a mixer, cream together 1 stick butter, 8 ounces of cream cheese, 3 1/2 cup powdered sugar, and 1 tsp. vanilla extract. Mix until creamy and smooth.
Place one cake, flat side down on a plate. Spoon about 1 cup cream cheese frosting into a ziplock bag and pipe a layer of frosting around the cake edge, using the ziplock as a piping bag and snipping one corner off with a scissors. In the rim of frosting, add the raspberry cream and spread out over the first layer of cake.
Top with the second layer of cake, flat side up. Dollop frosting atop the cake and frost, starting with the top and moving down the sides. To smooth out the frosting, run a knife under warm water and spread the frosting.
To decorate as above, melt chocolate chips in a ziplock and make squiggly designs. Harden in the fridge and then place around the cake. Mmmmm and happy birthday!