Picky 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?

This is the way I "doctor" up a white cake mix to make it more dense,
and more the texture of a pound cake. For special occasions I make it in
a sheet pan, so can decorate the top of it. I like using one of the
cooked frostings, where cook flour and milk till thick and then let sit
till cold. Whip butter (some call for shortening & butter) and also
granulated sugar, little salt and flavorings (I like vanilla and also a
little almond) and then whip in the cooked mixture until fluffy, like
the consistency of whipped cream.

White Cake

1 pkg. Duncan Hines white cake mix (don't use ones with pudding added)

1 pkg. (4 serving size) vanilla instant pudding
4 whole eggs
1 cup water
1/2 cup oil

Beat 30 seconds on low till moistened and 2 minutes at medium speed and
bake in size pan(s) as desired on box.

The extra eggs, more oil and less water give it a more dense texture.
The cake will still be "white" even using the yolks, as only using the
whites makes it lighter and more tender, which you don't want for what
you're going to do with it.

Good luck!

Judy