Fresh Raspberry Cream Cake

NOTE: If you are using frozen raspberries, save the drained juice and add enough water to make 1 cup. Your cake will be pink and pretty.

Preheat oven to 350 degrees F. Butter two 8-inch cake pans and dust lightly with flour. combine cake mix, pudding, egg whites, water, oil and raspberry flavoring and mix until smooth.

Pour the batter into the prepared cake pans and bake 30 to 25 minute or until the cake tests done. Remove cakes from oven and cool the layers by placing them on a slightly dampened tea towel. This will prevent the layers from sinking.

When the layers are cooled, remove them from the pans and freeze them for 1 hour after you have sprayed or brushed the layers with simple syrup.

Whip cream until very frothy. Add powdered sugar and beat until stiff. Cover the sides and top of the cake with whipped cream and decorate with fresh raspberries. Keep cake refrigerated until served.

NOTE: Almost everyone loves the flavor of raspberries. If you can find a fine raspberry flavoring, use it. Otherwise, use fresh raspberries or frozen raspberries that have been defrosted and drained through a strainer.

You can also replace the raspberries with almost any fresh berry: blackberries, boysenberries, blueberries, or with canned cherries in syrup or peaches or pears that have been drained of their juice.