1 white cake mix
2 8 oz pkg cream cheese softened
4 cups powdered sugar
1 pint whipping cream
2 cans Oregon brand raspberries or boysenberries
2-3 Tbsp corn starch
Directions: Prepare cake mix per instructions on box. Divide into 2 9x13 size pans and bake till done.Cool cake mixes (may be made ahead and frozen) Soften cream cheese and whip with powdered sugar till smooth.Whip cream and fold into cream cheese mixture. Spread evenly on both cakes. Drain liquid from fruit into a pan and mix in cornstarch. Heat until mixture begins to thicken and clear. Add fruit and spread evenly over cream cheese mixture on both cakes. Refrigerate and serve.
Directions: Prepare cake mix per instructions on box. Divide into 2 9x13 size pans and bake till done.Cool cake mixes (may be made ahead and frozen) Soften cream cheese and whip with powdered sugar till smooth.Whip cream and fold into cream cheese mixture. Spread evenly on both cakes. Drain liquid from fruit into a pan and mix in cornstarch. Heat until mixture begins to thicken and clear. Add fruit and spread evenly over cream cheese mixture on both cakes. Refrigerate and serve.
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