We served this at our neighborhood Christmas party and it was a hit!
1 box white cake mix (Duncan Hines is best)
1 1/2 cups powdered sugar
1- 8oz. softened cream cheese
1 pint whipping cream, whipped or 8 oz. Cool Whip
1- 16 oz. bag frozen raspberries, thawed
water
1/2 cup dry raspberry jello
2 tsp. lemon juice
3 Tbsp. sugar
2 Tbsp. cornstarch
Make cake according to package and bake in a 9X13 pan as directed. Let cool.
If using cream, whip. Blend powdered sugar and cream cheese together well. Mix in whipped cream OR Cool Whip gently. Spread over cooled cake. Chill in refrigerator for several hours. (this makes a generous amount of frosting. Use what you think you will like and store the rest in the refrigerator.)
Drain raspberries very well. (squeeze bag w/berries inside, just don't mash the berries!) Save juice. Add water to juice to make 1 cup. In pan, mix dry jello, sugar, and cornstarch together well with whisk. Add water/juice mixture and lemon juice. Heat and stir until ingredients dissolve and thicken. Add raspberries and serve warm over cake.
A chilled cake cuts cleanly and makes a nice presentation.
Enjoy!
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