Simply delicious raspberry cake

Simply delicious raspberry cake

If I’m going to eat cake it has to be tasty. Not just regular tasty — really, REALLY tasty. As in delicious [there’s the word I’m looking for]. If I’m the one baking the cake [wide, surprised eyes from members of our studio audience are appropriate and anticipated] it should be simple. This recipe is for a simply delicious raspberry cake. Win, win and yum.

As a bonus, it’s a cake that’s served after it’s been refrigerated.
That increases the deliciousness factor exponentially.

I don’t know why, it just does.

We’ve always called it Christmas Cake because that’s what I wrote on the little index card. We’ve discovered that it makes a very fine Valentine’s cake, birthday cake, celebrate the moon cake, or even let’s start the week with Monday cake.

Versatile.

Once you’ve made it and tasted it, you’ll start making up names and reasons for adopting it into the family.

Simply Delicious Raspberry Cake

Here’s what you’ll need.

–1 white cake mix and whatever ingredients you need — eggs, oil, and water for this one [I used a Pillsbury Moist Supreme cake mix because it was on sale.]

–2 cups powdered sugar [Snow in a bag.]

–8 oz. cream cheese [I use 1/3 less fat cream cheese because I feel if it is 1/3 less fat then I will be 1/3 less fat.]

–16 oz cool-whip, thawed in the fridge [not unthawed, because that isn’t a word]

–1 pkg. Raspberry junket Danish Dessert [NOT Jello]

–1 (one) 12 oz package of frozen raspberries, thawed–don’t drain the juice

–Fresh raspberries to eat while you’re making the dessert [kidding–except not]

–1 cup of fresh raspberries for garnish if you have them

–Fresh mint leaves for garnish if you want

First: the cake

Put that cake mix together according to the instructions and bake it.
Once it’s baked, let it cool, let it cool, let it completely cool. [I put mine in the fridge.]

[Side note: I used the egg white instructions on the cake mix just to see if it would change the consistency or flavor. It didn’t.]

Next — frosting and topping.

Second: the frosting

Cream the powdered sugar and the cream cheese together.

It will seem like it’s a little bit snowing right in your very own kitchen if you don’t start out at a low speed on your mixer.

Useful tip: If your cream cheese isn’t softened, no big deal. Take it out of the fridge, open it up, cut it into slices…

…cut into smaller pieces and place it in a bowl or on a plate or wherever. Once it has softened, mix together with the powdered sugar.

Once the sugar is completely dissolved and seems to have vanished, you’re ready for the next step.

Add the Cool Whip in four parts–which means not all at once. I used a hand mixer and scraped the sides to make sure it was evenly mixed.

Spread a thick layer of this cream cheese, powdered sugar, and Cool Whip deliciousness on the completely, totally cooled cake.

Lick the spatula.

Stick your entire face in the approximate middle of the frosted cake and enjoy.

Put the frosted cake in the fridge.

Third: the topping

Make the junket Danish Dessert [while the cake is cooling–or even the next day] according to the Fruit Sauce directions on the package — except use 2 3/4 cups of cold water, and don’t add the lemon slice or the cinnamon.

Once that stuff is boiling [stirring all the way-ay], turn the heat off and let it cool a bit. Don’t let it gel.
Add the thawed raspberries with the juice.
Cool the sauce — we like it refrigerator cooled — not room temperature cooled off.

Cut the cake [if there are two of you, that is one cut right smack dab down the middle, right? Say “Hello” to my midsection of awesomeness].

Spoon the sauce over the top of the cake.

Be generous. There is always enough of the topping.

[Unless someone’s just sitting at the end of the table chuggin’ the stuff which I never in my life have even seen. For ‘chuggin’ clarification you must go here. Can I tell you that it would be the most delightful thing to do voice overs for videos like this. Seriously.]

Lick the spoon.

Add a few berries and some fresh mint leaves if you have them.

And there you have your very own piece of simple delicious raspberry cake.

Gaze upon its loveliness for about .03 seconds.

Eat it.

And then tell me there aren’t at least three reasons for you to bake that simple delicious raspberry cake in the next week.

When you put the leftover raspberry sauce back in the fridge, it will congeal a little. Microwave it for about 10 seconds to make it liquid again but NOT to heat it.

I’d sure like to know if you try this out.