1 pk White Cake Mix; (2-Layer
3 c Fresh Raspberries
1 c Granulated Sugar
1 1/2 c Whipping Cream; (unwhipped)
Fresh whole Raspberries for
Additional Cream; (whipped)
Makes 2 Cakes or 12 Servings
Pre-heat the oven to 350-F degrees and lightly coat two 9-inch round cake
pans with non-stick cooking spray and a light dusting of flour.
Prepare the white cake mix as directed on the package, making sure to
reduce the amount of water you add to only 1 cup. Pour equal portions of
the cake batter into each of the prepared cake pans.
Evenly distribute about 1 1/2 cups of the raspberries over the top of the
cake batter. Sprinkle the raspberries with 1/2 cup of sugar, each.
Divide the whipping cream, and pour equal portions over the top of the
raspberries on each cake. Bake for about 60 minutes.
Immediately invert both cakes onto serving plates when removing from the
oven. Let cool, then garnish with freshly whipped cream and whole
raspberries just prior to slicing and serving.