- 1 package (19.6 ounces) frozen vanilla layer cake
- 3/4 cup fresh raspberries
- 3/4 cup (6 ounces) raspberry yogurt
- 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.
Originally published as Vanilla Cake with Raspberries in Simple & Delicious May/June 2008, p8
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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