FRESH RASPBERRY OR STRAWBERRY CAKE

CREAM CAKE FILLING RECIPE

1 white cake mix

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 c. whipping cream, whipped
1/2 c. confectioners' sugar
1 (3 3/4 oz.) pkg. raspberry or strawberry Danish dessert
2-3 c. fresh raspberries or strawberries

Prepare cake mix according to directions and remove 2 cups batter before baking. Put in 13"x9" pan and bake in 350 degree oven. Use remaining batter for cupcakes. Set aside to cool. Mix cream cheese and 1 cup confectioners' sugar. Fold cream into cream cheese mixture. Spread on cooled cake and chill.

Mix Danish dessert with 1 1/2 cups cold water. Cook as directed. Cool. Add raspberries or strawberries to cooled Danish dessert and spread over filling layer on cake. Refrigerate overnight.

Sauce (if Danish dessert is unavailable); 2 (10 oz.) packages frozen raspberries or strawberries, undrained. Crush raspberries in juice. Strain to remove seeds. Place juice in saucepan and add 1/2 cup sugar and 2 tablespoons cornstarch. Cook until clear.