- 1 package white cake mix (regular size)
- 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
- Prepare and bake cake according to package directions, using a 13x9-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.
Originally published as White Fright Cake in Ultimate Halloween 2014 2014, p68
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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