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Vanilla Cake with Raspberries Recipe

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Make the night special with this simple, pretty and refreshing dessert from our Test Kitchen.
TOTAL TIME: Prep: 5 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + standing
MAKES: 4 servings

Ingredients

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

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.

Directions

  1. Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
  2. 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.
Originally published as Vanilla Cake with Raspberries in Simple & Delicious May/June 2008, p8

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.

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

Reviews for Vanilla Cake with Raspberries(1)

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MY REVIEW
Reviewed May. 12, 2010

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

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