Taste of Home
White Cake with Raspberry Sauce
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
YIELD: 12-15 servings.
Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
Ingredients
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1 package white cake mix (regular size)
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4 ounces cream cheese, softened
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1 cup confectioners' sugar
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1 cup heavy whipping cream, whipped
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1 carton (16 ounces) strawberry glaze
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1/2 cup water
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2-1/2 cups fresh or frozen unsweetened raspberries
Directions
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1.
Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.
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2.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.
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3.
Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.
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