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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Vanilla Cake with Raspberries

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(1-1) of 1 reviews

Reviewed on May. 12, 2010 by Aspiring Cook

I thought it was sooo good!!!!!!!

 
 
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