White Cake with Raspberry Sauce Recipe

By Shirl

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.

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Ingredients

• 1 * 1 package (18-1/4 ounces) white cake mix
• 4 * 4 ounces cream cheese, softened
• 1 * 1 cup confectioners' sugar
• 1 * 1 cup heavy whipping cream, whipped
• 1 * 1 carton (16 ounces) strawberry glaze
• 1/2 * 1/2 cup water
• 2-1/2 * 2-1/2 cups fresh or frozen unsweetened raspberries

Preparation

Step 1

# 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.