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Monday, January 2, 2012

Raspberry Supreme

Does your New Year's Resolution include any of the following:

  1. loosing weight, 
  2. eating healthier, 
  3. swearing off desserts

 If your answer is 'yes' to any of the above, stop reading right now, because I am going to tempt you with a sinfully delicious dessert!

While we were busy with our early 'spring cleaning' marathon, I found this recipe in one of my storage boxes.
Over a decade ago, a dear friend from the Northwest shared it with me. It brought back memories of  the baby shower she helped host for me, dinner at her house and she bought a whole Raspberry Supreme cake just for me when I was staying around the clock in the local children's hospital for over a month with my sick newborn. We both moved and lost touch, but I will always remember her friendship and care.

There is one ingredient, that is not easy to find in most areas and once we moved away, I had to forget about making Raspberry Supreme for a time. Thankfully, the Internet and Amazon came to the rescue and I was able get  Danish Dessert  Raspberry  without any problems. 

Raspberry Supreme - needs at least 4 hours to set in the fridge, so plan ahead!

White Cake:
  • 1 box white cake mix
  • 1 c sour cream
  • 1/2 c vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 2 c powdered sugar
  • 1 pint of whipped cream (home made is best, but you can use Cool Whip also)
  • 1 package Danish Dessert Raspberry 
  • 2 packages frozen raspberries (about 5-6 cups), thawed, drained, juice reserved
  • water


  1. Preheat oven to 350 F. Grease and flour your pan (you can use a jelly roll pan, 9 x 13 baking pan or two round cake pans).
  2. Mix all cake ingredients in a bowl and beat on medium speed until well combined. Pour batter into prepared pan and bake until done. (Baking time depends on your pan, you can use the baking time on the box for the different pans as a guideline.)
  3. While cake is baking prepare the glaze by putting the reserved raspberry juice into a measuring cup and adding enough water to make 1 3/4 c liquid. Pour juice mix into a small pan and mix in Danish Dessert. Over medium heat, bring mixture to a boil, stirring constantly. The mixture will go from pink to a deep red and will get thick.  Remove from heat, cool and add raspberries.
  4. While the glaze is cooling, prepare the frosting. Beat cream cheese until fluffy. Beat in powdered sugar, then blend your home made whipped cream or Cool Whip into the cream cheese mixture. 
  5. Spread cream cheese frosting on the cooled cake and top with raspberry glaze. Refrigerate for at least 4 hours before serving.

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