Back to Vanilla Cake with Raspberries

Print Options

 
 
 
 Print

Vanilla Cake with Raspberries Recipe

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

Ingredients

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

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.

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.

Wine Pairings

Sweet White Wine

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