Raspberry Cake Recipe served at the Book Group

Thanks to Dale Snider for submitting this recipe!


Raspberry Cake

1 white or yellow cake mix. Mix batter according to directions on the package. Divide batter between 2 - 9x13 baking pans and bake. You could make cup cakes with 1/2 of the batter.

Combine:
1 8 oz. package cream cheese
1 can Eagle Brand milk
1/3 cup fresh lemon juice
Double if you are making 2 cakes.
Mix until smooth and spread on top of cooled cake.

Cook together 1 package of Danish Dessert, (Raspberry or Strawberry depending on what fruit you want to use), 1 1/2 cups water and 1/2 cup sugar until thick and clear, stir constantly, double for 2 cakes. Add frozen or fresh berries. Stir, cool and spread over the cream cheese topping on the cake. Refrigerate for 4 hours. Top each piece with whip cream or Cool Whip.

This is a wonderful summer dessert; people always want seconds so why not make two!

Danielle Snider Haroldsen