White Cake with Raspberry Sauce Recipe



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White Cake with Raspberry Sauce

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Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.

SERVINGS: 12-15

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min. + cooling

Ingredients:

  • 1 package (18-1/4 ounces) white cake mix
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream, whipped
  • 1 carton (16 ounces) strawberry glaze
  • 1/2 cup water
  • 2-1/2 cups fresh or frozen unsweetened raspberries

Directions:

Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.
    In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.
    Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Yield: 12-15 servings.


  • Re: White Cake with Raspberry Sauce

    This cake is terrific. I cut the cake in two - spread a layer of cream cheese frosting, a this layer of strawberry glaze and a layer of fresh strawberries. Then I added the top layer and finished as usual. This was a nice variation.

    danielpaul
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