English Rose Jam Cake Stacks Recipe

INGREDIENTS: 1 box Betty Crocker® SuperMoist® yellow cake mix 1 cup water 1/3 cup vegetable oil 3 eggs 2 rolls Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snacks (from 5-oz box) Sugar 8 toothpicks 8 teaspoons seedless raspberry jam 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container) DIRECTIONS: 1. Heat oven to 350°F. Line 15x10x1-inch pan with foil. Spray with cooking spray. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 30 minutes. Place cake in freezer. Freeze until firm, about 1 hour. 4. Meanwhile, to make roses, unwrap fruit snacks. Brush one side of each fruit snack lightly with water. Sprinkle with sugar to coat. Repeat on other side. Cut each snack into 1/2-inch strips. Starting at one short end, roll strips around one end of toothpick, gathering it together to form a rose. Add on an additional strip, pressing to hold it together. Repeat to make 8 roses. 5. To assemble jam stacks, remove cake from freezer. Using foil, lift cake from pan. Using 2 3/4-inch round biscuit cutter, cut 16 rounds from the cake. On cooling rack, place 8 rounds top side down. Spread each with 1 teaspoon raspberry jam. Top with remaining cake rounds top side up. 6. Place frosting in small microwavable bowl. Microwave uncovered on High about 30 seconds or just until melted; stir to blend. Let cool slightly. Spoon 2 tablespoons frosting over each cake, allowing frosting to run down sides of cake. Insert rose-topped toothpick through top of each cake to secure layer and for rose to provide decoration. https://farm6.staticflickr.com/5054/5514820403_91aa320058_b.jpg