Canada Day Layer Cake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Grease and flour 2 (9-inch) round pans; cover bottoms with parchment.

3. 3

   Prepare cake batter as directed on package.

4. 4

   Pour half into separate bowl; stir in dry raspberry jelly powder.

5. 5

   Pour batters into prepared pans.

6. 6

   Bake 28 to 30 min.

7. 7

   or until toothpick inserted in centres comes out clean.

8. 8

   Cool cakes in pans 15 min.

9. 9

   Remove to wire racks; cool completely.

10. 10

    Mix yogurt and sugar in large bowl until blended; gently stir in Cool Whip.

11. 11

    Reserve 2 cups Cool Whip mixture for later use.

12. 12

    Stir raspberries into remaining Cool Whip mixture.

13. 13

    Cut red cake layer horizontally in half; place 1 layer on plate.

14. 14

    Cover with 3/4 cup raspberry mixture and white cake layer; spread with remaining raspberry mixture.

15. 15

    Top with remaining red cake layer.

16. 16

    Frost top and side of cake with reserved Cool Whip mixture.

17. 17

    Refrigerate 2 hours.

18. 18

    Arrange remaining berries over cake to resemble the Canadian flag.

19. 19

    (See tip.)

* Per serving · 4 servings · Values may vary.

No additional tips available.