Quick, special, light dessert
Crush raspberries and sweeten with 1/2 c. sugar or use 1 (10 oz.) package frozen raspberries (thawed).
With 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.
With knife, insert berries into slits.
Spoon juice evenly over berries.
Whip cream with sugar, vanilla, and food coloring.
Frost entire cake.
Refrigerate 2 to 3 hours.
Makes 8-10 servings.
Source:
Brown's Berry Patch in Waterport, NY. Visit their website at www.brownsberrypatch.com
Ingredients
Directions
Crush raspberries and sweeten with 1/2 c. sugar or use 1 (10 oz.) package frozen raspberries (thawed).
With 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.
With knife, insert berries into slits.
Spoon juice evenly over berries.
Whip cream with sugar, vanilla, and food coloring.
Frost entire cake.
Refrigerate 2 to 3 hours.
Makes 8-10 servings.
