White Cake with Raspberry Sauce
1 package white cake mix (regular size)
4 ounces cream cheese, softened
1 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
1 carton (16 ounces) strawberry glaze
1/2 cup water
2-1/2 cups fresh or frozen unsweetened raspberries
Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving.
Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake. Yield: 12-15 servings.
Recipe found here: White Cake with Raspberry Sauce