White Raspberry Cake

Photo source: Deseret News

Photo source: Deseret News

Dost thou love life? Then do not squander time, for that is the stuff life is made of. –Benjamin Franklin

I found this recipe printed in the Deseret News,  — “Recipes from the Roof: The 100th Anniversary of the Hotel Utah and Joseph Smith Memorial Building”


  • 1 package white cake mix
  • 1 (16-ounce) can raspberry filling
  • 1 cup fresh raspberries, for garnish

Whipped Cream Frosting

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla

Raspberry Sauce

  • ½ cup raspberry jam
  • 1 tablespoon warm water

For the cake: Prepare and bake cake following the package directions for two 9-inch round cakes. Cool and cut each cake layer into two layers so that you have four layers. Spread raspberry filling evenly between the four layers and chill for 30 minutes.

For the frosting: In a mixing bowl, whip cream, sugar and vanilla until soft peaks form and hold their shape.

For the sauce: Combine raspberry jam with warm water and mix well.  Frost the sides of the cake with frosting. Drizzle sauce over top and garnish with fresh raspberries.


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