Cake with Warm Raspberry Topping

As promised: the recipe for the dessert we served at the neighborhood Christmas party last night! It is a winner!

WHITE CAKE WITH WARM RASPBERRY TOPPING

1 box white cake mix (Duncan Hines is best)

1 1/2 cups powdered sugar

1 8 oz. softened cream cheese

1 pint whipping cream, whipped OR 8 oz. Cool Whip

1 16 oz. bag frozen raspberries, thawed

water

1/2 cup dry raspberry Jello (large box)

2 tsp. lemon juice

3 Tbsp. sugar

2 Tbsp. cornstarch

Make cake according to package and bake in a 9X13 pan as directed. Let cool.

Whip cream (if using). Blend powdered sugar and cream cheese together until light and fluffy. Add whipped cream OR Cool Whip gently until combined. Spread over cooled cake. (This makes a little more frosting than you may want to use. Store extra in refrigerator.) Chill cake in refrigerator for several hours.

Drain raspberries very well, saving juice. (Squeeze bag with berries inside, just don't mash the berries. I like to thaw them in the microwave to room temperature,not hot). Add water to raspberry juice to equal 1 cup. In pot, mix sugar, jello, and cornstarch together with a whisk. Add water/juice mixture and lemon joice. Heat and stir until ingredients dissolve and thicken. Add raspberries and serve over cake.

A chilled cake will cut very cleanly and make for a nice presentation.

Enjoy!