Blend all frosting ingredients until smooth. Transfer to mixing bowl. Refrigerate until ready to use. In mixing bowl, combine all ingredients for cake. Set aside.
Grease skillet. Add 1/3 batter. Cover with Redi-Temp™ valve closed. Set heat to low. Cook for 15 minutes or until done. Remove from heat and let rest for 5 minutes.
Flip skillet over cutting board. Let cake drop. Set aside. Clean skillet and repeat steps twice more with remaining batter. Let cakes cool.
Once you have three baked cakes, cut tops off and trim as needed for even assembly.
Spread room-temperature frosting evenly over bottom two layers. Stack the cakes.
Spread a thin frosting base layer over whole cake. Refrigerate at least 30 minutes to firm. Chef’s Note: Thin base layer serves as foundation for a smooth, even finish.
Once base layer is firm, apply remaining frosting evenly over whole cake and smooth out. Garnish top with fresh raspberries.
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