Impossible Raspberry Cake
1 package white cake mix (2-Layer Size)
3 C. fresh raspberries
1 C. sugar
1 1/2 C. whipping cream (unwhipped)
Fresh whole Raspberries for garnish
Additional Cream (whipped) for garnish
Pre-heat the oven to 350°F degrees and lightly coat two 9-inch round cake pans
with non-stick cooking spray and a light dusting of flour.
Prepare the white cake mix as directed on the package, making sure to reduce the
amount of water you add to only 1 cup. Pour equal portions of the cake batter
into each of the prepared cake pans.
Evenly distribute about 1 1/2 cups of the raspberries over the top of the cake
batter. Sprinkle the raspberries with 1/2 cup of sugar, each.
Divide the whipping cream, and pour equal portions over the top of the
raspberries on each cake. Bake for about 60 minutes.
Immediately invert both cakes onto serving plates when removing from the oven.
Let cool, then garnish with freshly whipped cream and whole raspberries just
prior to slicing and serving.