WHITE CAKE WITH RASPBERRY SAUCE
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.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small 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 with cake.
Nutrition Facts :
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Elvis Garcia
[email protected]The cake was easy to make and the sauce was quick to prepare. However, the cake was a bit dry and the sauce was too tart for my taste.
valentina Ivayo
[email protected]This cake was a bit too sweet for my taste, but the sauce was delicious. I would recommend using less sugar in the cake batter next time.
Aavash Bhandari
[email protected]This is my new favorite cake recipe! The cake is so moist and flavorful, and the sauce is the perfect complement. I've already made it twice and I'm sure I'll be making it many more times in the future.
Alexis Langford
[email protected]I made this cake for a party and it was a hit! Everyone loved it. The cake was easy to make and the sauce was quick to prepare. I would highly recommend this recipe.
Akhi Mone
[email protected]This white cake with raspberry sauce was a delightful treat! The cake was moist and fluffy, and the sauce was tart and tangy. The combination of the two was perfect. I will definitely be making this recipe again!