Monday, October 28, 2013
chocolate cake mix
raspberry puree (recipe follows)
cool whip chocolate frosting
Make cake according to package. I used 2 9 inch pans. Let cool. While the cake is cooling you can prepare the raspberry puree.
18 oz. frozen raspberries, thawed
1/2 cup sugar
2 tbsp. cornstarch
Puree the berries in a blender or food processor. Put into a saucepan and add sugar and cornstarch, heating over medium heat until it comes to a boil, stirring constantly. Once the mixture thickens, take it off the heat and let it cool.
When cake and puree has cooled spread puree in between the two layers of cake. I wouldn't push down too much, as the puree may ooze out. Place cake in fridge to let set more. Frost and eat.