1Crush raspberries and sweeten with 1/2 c. sugar or use 1 (10 oz.) package frozen raspberries (thawed).
2With sharp, thin-bladed knife, make slits at 1-inch intervals around top of cake, between center and rim, cutting through cake from top to bottom.
3With knife, insert berries into slits.
4Spoon juice evenly over berries.
5Whip cream with sugar, vanilla, and food coloring.
6Frost entire cake.
7Refrigerate 2 to 3 hours.
8Makes 8-10 servings.
Brown's Berry Patch in Waterport, NY. Visit their website at www.brownsberrypatch.com