Vanilla Cake with Raspberries Recipe

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Make the night special with this simple, pretty and refreshing dessert from our Test Kitchen.

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Vanilla Cake with Raspberries Recipe

Prep: 5 min. + standing

Yield: 4 Servings

5 5

Ingredients

1 package (19.6 ounces) frozen vanilla layer cake
3/4 cup fresh raspberries
3/4 cup (6 ounces) raspberry yogurt

Directions

Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
Cut cake into eight slices. Place four slices on dessert plates; sprinkle with raspberries. Top with remaining cake slices; dollop with yogurt. Yield: 4 servings.

Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.

Nutritional Facts 1 serving equals 610 calories, 23 g fat (6 g saturated fat), 55 mg cholesterol, 287 mg sodium, 21 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Vanilla Cake with Raspberries in Simple & Delicious May/June 2008, p8