Ingredients

For Cheesecake
• 2 sticks (16 tbsp) softened butter
• 1 cup granulated sugar
• 4- 8 oz packages cream cheese, softened
• 1- 3 oz. package cook and serve vanilla pudding
• 4 eggs
• 2 tsp baking powder
• 1 tbsp lemon juice
RASPBERRY PUREE
• 2 TB sugar
• 3/4 cup raspberries
For Red Velvet Cake
• 18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 4 eggs
• 1 ounce red food coloring
• 1/2 cup vegetable oil
• 1 cup water
• 1 tablespoon distilled white vinegar
• 1 tablespoon unsweetened cocoa powder
• 1 cup cold milk
For buttercream icing
• Ingredients (to cover one 8 inch cake)
• 1 1/2 cup sweetex or crisco
• 1/4 teaspoon salt
• 1 teaspoon meringue powder
• 2 pounds powdered sugar
• 1/2 cup milk or water
• 1 tsp vanilla

Instructions

For cheesecake
1. Preheat oven to 325 degrees.
2. Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.
3. Cream butter and sugar in a stand mixer fitted with paddle attachment.
4. Add cream cheese a little at a time until smooth.
5. Scrape bowl down and beat again on medium speed, adding eggs one at a time.
6. Add remaining ingredients.
7. Mix again until smooth.
8. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Blend Raspberries with sugar to make puree. Pour big drops over half the batter in the pan and swirl with a fork.
9. Add the rest of the batter and do the same with the rest of the puree. Do this with both pans of batter.
10. Smooth batter with offset spatula and bake for 55 minutes to 1 hour.
11. Cheesecake will puff up during baking, then deflate when taken out.
12. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
13. Turn out frozen cheesecake layers and peel parchment from the bottoms.
14. Tip: if your cheesecake does not come out right away, just set it on a burner on the stove for a few seconds. Then cover the pan with saran wrap and flip it over onto a cutting board
For Red Velvet Cake
15. Preheat oven to 350 degrees F (175 degrees C).
16. Grease and flour two 8 inch pan.
17. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pans.
18. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
19. Cool.
For Buttercream Icing
20. mix the sweetex, salt, and meringue powder with electric mixer to blend aobut 30 seconds
21. Add the milk in the bowl, then add the sugar and blend by hand with a spatula until the sugar is absorbed into the liquid
22. put bowl back on the mixer and beat on medium speed for 2-5 minutes until smooth and a little fluffy.
23. if mixture is too stiff, you can add more liquid. if it is too runny add more powdered sugar
Assembly of cake
24. OK so after you make both cakes, a total of 5 cakes, stack them with a thin layer of buttercream between each layer with raspberry filling on top of the buttercream. I used a store bought filling. Freeze untill completely frozen. Then you can take it out and frost it any way you like. I used a crumb coat of buttercream and piped on pink petals.