Vanilla Cake with Raspberries Recipe

5 1 1
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Vanilla Cake with Raspberries Recipe

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5 1 1
Publisher Photo
Make the night special with this simple, pretty and refreshing dessert from our Test Kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + standing

Ingredients

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

Directions

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.
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 each: 610 calories, 23g fat (6g saturated fat), 55mg cholesterol, 287mg sodium, 21g carbohydrate (68g sugars, 5g fiber), 8g protein.

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

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Aspiring Cook User ID: 5120081 161557
Reviewed May. 12, 2010 Edited Jan. 30, 2017

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

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