Wacky Argyle Cake

Directions

• Preheat oven to 325°. Line two 13x9-in. baking pans with parchment; grease paper.
• In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool completely on a wire rack; remove paper.
• For frosting, in a large bowl, beat butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency.
• Using a serrated knife, level tops of cakes if necessary. Place 1 cake layer on a cake board. Frost top with frosting; spread raspberry jam to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting, reserving 1 cup frosting for decoration.
• For fondant argyle, on a work surface dusted with confectioners' sugar, roll out green fondant into an 1/8-in.-thick rectangle. Using a 4-in. diamond cutter, cut out 10 diamonds. Repeat with blue fondant. Place fondant diamonds in alternating colors on the top and sides of cake, cutting in half to fit the ends.
• Color reserved frosting red with gel food coloring and place in a piping bag fitted with a #2 piping tip. Pipe dashed lines diagonally across the fondant diamonds to create an argyle pattern.