an easy but elegant dessert recipe that can be changed by using different flavor cake mixes according to your preference. Serve cake with raspberry puree and whipped topping.
Original recipe makes 1 – 9×13 inch pan
Ingredients
1 (18.25 ounce) package vanilla flavored cake mix
4 (8 ounce) packages cream cheese
4 eggs
4 teaspoons vanilla extract
1 1/3 cups white sugar
2 (10 ounce) packages frozen raspberries, thawed
1/2 cup white sugar
1/2 cup kirschwasser
1 (8 ounce) container frozen whipped topping, thawed
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Prepare cake mix according to package instructions. Pour into 9×13 inch pan and set aside. In a large bowl, beat cream cheese, eggs, vanilla and 1 1/3 cups sugar until light and fluffy. Carefully spread over cake batter.
- Bake in preheated oven for 1 hour. Allow to cool.
- To make raspberry topping: In the bowl of a food processor or blender, combine the raspberries, 1/2 cup sugar, and 1/2 cup kirschwasser. process until pureed.
Nutrition
Calories: 356 kcal
Carbohydrates: 42.1 g
Cholesterol: 76 mg
Fat: 17.7 g
Fiber: 1 g
Protein: 4.6 g
Sodium: 264 mg
