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White Cake with Raspberry Sauce

By: Cynthia Ford  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 167 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup whipping cream, whipped
  • 1 (18 ounce) jar strawberry glaze
  • 1/2 cup water
  • 2 1/2 cups fresh or frozen unsweetened raspberries

Directions

  1. Prepare and bake cake according to package directions, using a 13-in. x 9-in. x 2-in. baking pan. Cool on a wire rack.
  2. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve over cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2007 by ROSE1205 
After reading the review making note of the fact that the frosting tasted like pure cream... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2007 by wakeup03 
Overall the taste was good with the fruit, but the frosting tastes like pure cream cheese. It... MORE

 
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