Thursday, February 23, 2012

Raspberry Cream Cake

My sister-in-law brought this to a family function awhile back and it was soooooo good. It made two 9x13 pans and I believe I may have eaten one whole pan...on my own, before I even started on the dinner portion of the evening. Ya, it was that good.

I finally got the recipe from her the other day and proceeded to make it...incorrectly. Luckily, it still tasted really good (my mom was there to help me fix it).  Don't worry- my directions below are the correct way to make it, not the way I did. :)

Just keep in mind, if you make this: 1: It's super simple (if you follow the directions); 2: It makes two 9x13 pans, so it's great for large gatherings; and 3: You will probably eat one whole pan all by yourself - which is ok. There's fruit in it. Fruit is good for you. :)

Here's what you'll need:
1 white cake mix
8 oz. Cream Cheese
1 lg. pkg Vanilla Pudding
16 oz. Cool Whip
1 pkg. Danish Dessert (Rasp. or Strawberry)
1 pkg. Raspberries or Strawberries, lightly squished

Preheat oven to 350. Lightly grease two 9x13 pans. Prepare Cake mix according to box instructions and divide between the two 9x13 pans. Bake for 20 minutes. Let cool.

Prepare pudding mix according to box directions. Set aside. Beat cream cheese until smooth. Combine with prepared pudding. Fold in the cool whip. Spread on the cooled cakes. Refrigerate.

Mix Danish Dessert with 1 1/2 c. water. Bring to a boil and boil for one minute. Remove from heat and allow to cool a little. Fold squished berries in. Spread evenly between the two cakes and allow to cool for 4-5 hours.

Devour. This stuff is good!!