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.  


Not all recipes are originals created by me. They are just recipes that I have enjoyed and want to share with others. However, I may have adjusted recipes according to my taste.