Preheat oven to 350 degrees F. Combine cake mix and sugar with hand mixer. Add oil, sour cram, eggs and vanilla and beat 2 minutes. Pour batter into a greasted and floured heavy bundt pan and bake for 45 minutes. Do not open the oven during baking. When the cake is done and browned, remove from the oven and let cool on a wire rack for 10 minutes. Remove cake from bundt pan onto serving plate!
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a 13" x 9" x 2" glass baking dish 1/2 of the cubed poundcake. Spread half of the jam mixture over the cake. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining pound cake cubes, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Dust with the confectioners' sugar and serve.
So, be sure to set the mood for a lovely evening..use your good wedding china, the silver, light the candles you place on your silver candlesticks, use the roses from your garden for your centerpiece and play some Billie Holiday tunes!
Estelle's hopes this gives you an idea for when you too have