On Feb 7, 3:48*pm, JeanineAlyse > wrote:
> At a local casino's buffet I loved the raspberry layer cake and would
> like to try making it myself. *There were four layers of white cake
> with raspberry between each, with a thin topping of white frosting. *I
> plan to first try using a moist white cake box mix and raspberry jam.
> What might I change about the box mix' added ingredients, or the
> mixing method so as to insure the cake will be dense instead of (what
> I would call) fluffy?
> Thanks for hep, Picky

Instead of straight raspberry jam, heat the jam (pan, microwave) and
then mix in a container of raspberry jello. This will allow the jam
to set stronger, preventing the stacking of layers from squeezing out
your filling.