mix to go through cake before i assembled the layers together. while the rest of the raspberry mix (about 4 tablespoons) was cooling down completely i started to make the base for the cream cheese frosting.
i combined cream cheese and unsalted butter in a medium bowl and used a mixer to beat it together. added raspberry mix and icing sugar and beat until it got smooth. depending on how you like it you can add less sugar.
i used the frosting for the mother’s day raspberry chocolate cake to put in between the layers and over the cake.
for the cake decorating i used sliced almonds on the sides of the cake, 