Ingredients

• 1 (18.25-ounce) box yellow cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 2 teaspoons raspberry extract, divided (recommended: McCormick)
• 1/2 cup liquid from canned peaches
• 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
• Food coloring, red and green
• 6 tablespoons confectioners' sugar

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Instructions

1. Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
2. Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
3. Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
4. Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.