Impossible Raspberry Cake
Serving Size : 12
1 package white cake mix — 2-layer
3 cups fresh raspberries
1 cup sugar
1 1/2 cups whipping cream — unwhipped
Preheat oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans.
Prepare the white cake mix according to package directions, reducing the amount of water to 1 cup. Pour equal portions into each cake pan.
Evenly distribute the raspberries over the over the top of each cake. Sprinkle each with 1/2 cup of sugar.
Divide the (unwhipped) whipping cream in half and pour equal portions over the top of the raspberries.
Bake for 60 minutes.
Remove from the oven and immediately invert both cakes onto serving plates. Let cool. Garnish with fresh whipped cream or Cool Whip and additional raspberries.
Per Serving: 310 Calories; 14g Fat (41.0% calories from fat); 2g Protein; 44g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 209mg Sodium