Raspberry Cream Cake recipe

Serves: 8

Ingredients

• 1 field french vanilla cake mix
• 2 glasses frozen raspberries, thawed
• 8 oz bundle cream cheese, room temperature
• 2 eggs
• ⅓ cup sugar
• ⅓ glass butter, softened

Guidelines

1. Preheat range to 350
2. Sprinkle 2 tablespoons of sugar across raspberries, combine together and put aside.
3. Vacant cake into a bowl.
4. Add butter and one egg.
5. With a fork, cut-in the butter-and-egg before blend seems like sand.
6. Reserve ⅓ of the blend and spoon the rest into a 9” greased SPRING KIND cooking pan.
7. Begin to hit the combination in to the base of the pan rather securely to form the beds base.
8. Bake the beds base for ten full minutes.
9. At the same time, beat cream-cheese, egg and sugar in a bowl until smooth and creamy. Put aside.
10. Whenever cake base is completed, pull from oven. When cooled, spoon the cream-cheese mixture throughout the base, spreading it evenly to this it reaches the sides.
11. Follow-up using raspberry mixture, spooning it throughout the cream cheese mixture.
12. Lastly, make the reserved ⅓ associated with the base mixture and sprinkle it on the top for the dessert to make the “streusel” type topping.
13. Bake 35 moments or before the center of cake is scarcely going.