Saturday, September 22, 2012

White Cake with Cream Cheese & Raspberry Topping

1 White cake mix
1- 8 oz. cream cheese, softened
2 cups powdered sugar
2 cups whipping cream, whipped
1 raspberry danish box
2-3 cups fresh raspberries
1 package frozen raspberries, thawed

You can either make 2, 9x13 pans or 1 sheet cake. Make cake as per directions on box. If you make it on the sheet cake bake for 20 minutes and check it to see if it is finished with a toothpick in the middle. You don't want it dry.

Let cake cool. In the meantime combine the cream cheese, powdered sugar, and whipped cream together until smooth. Spread over cooled cake.

Follow the directions on the raspberry danish box. Once it has cooled add the fresh and frozen raspberries. Spread over the cream cheese layer. Cover and allow to set in fridge. Enjoy!

(This is what the raspberry danish box looks like.)

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