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Turn a store-bought cake mix into a boozy treat when you replace water with rosé! Garnish with fresh raspberries to make this cake a showstopping dessert.

Heather Baird of Sprinkle Bakes
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Grease and lightly flour three 8-inch round cake pans; set aside.

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  • Prepare cake mix according to package directions, except replace the water with an equal amount of rosé and mix in a few drops of red food coloring. Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.

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  • In a large bowl, mix the frosting, the seeds of one vanilla bean, and a few drops of blue food coloring. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/3 cup of the tinted frosting. Repeat with two other cake layers. Frost top and sides of cake with remaining frosting. Garnish with raspberries.

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