Lemon Raspberry Whipped Cream Cake

Lemon Raspberry Whipped Cream Cake
By: Rosanna Thomas

White Cake Mix and ingredients to make cake

Lemon Drizzle:
¼ cup water
2 Tablespoons lemon extract
*Mix together gently in a small bowl

Cream Filling:
1 (8oz) cream cheese, softened
1 (8oz) Cool Whip whipped topping, thawed
¾ cup granulated sugar
*Mix cream cheese and sugar together until smooth. Gently fold in whipped topping.

3 cups fresh raspberries
Additional: 1 (8oz) Cool Whip whipped topping, thawed

Prepare white cake mix as directed on packaging. Pour into (2) 9 inch round cake pans that have been greased and floured. Bake according to package directions. Remove from oven. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely. Once the cakes have cooled cut each cake in half horizontally, giving you 4 thin layers.

Place one cake layer, cut side up, on a serving plate. Using a pastry brush, brush the cake with lemon drizzle. Spread a thin layer of cream filling on the layer. Arrange 1 cup of raspberries over the cream. Place another cake layer on top of the berries and repeat brushing, spreading cream filling, and arranging berries until the cake is completely filled. Place the last layer cut side down.

Frost the top and sides of the cake with (8oz) Cool Whip whipped topping. Garnish with raspberries and lemon zest if desired.

Refrigerate, covered, until ready to serve. Serve chilled.

Serves 10