VERIFIED BY Taste of Home Test Kitchen
- 1 package (19.6 ounces) frozen vanilla layer cake
- 3/4 cup fresh raspberries
- 1 carton (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
Reviews forVanilla Cake with Raspberries
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Reviewed May. 12, 2010 Edited Jan. 30, 2017
"I thought it was sooo good!!!!!!!"