Not So Impossible Raspberry Cake

• 1 box (18.25 Oz. Box) White Cake Mix (I Have Made It With A No-name Mix And A Brand Name With Different Results But Both Were So Delish!)
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• 3 cups Fresh Raspberries (Though Drained Frozen Ones Could Probably Work Well Too), Plus Additional For Garnish
• 1 cup White Sugar
• 1-1/2 cup Whipping Cream (unwhipped)

1. 1. Preheat oven to 350 F and lightly grease two 9-inch round pans. (You could really use whatever pan you like. I have made individual ones in small ramekins that turned out really cute!)
2. 2. Prepare the white cake mix according to the directions on the box (you'll typically need water, eggs, and oil, as directed in mix package). If the box calls for more than 1 cup of water, add water slowly to make sure the batter remains quite thick.
3. 3. Pour into prepared cake pans.
4. 4. Evenly distribute the 3 cups raspberries over the tops of the cakes and then generously sprinkle the tops with sugar.
5. 5. Pour equal amounts of the unwhipped whipping cream over the tops of the cakes.
6. 6. Bake for about 60 minutes, or until the cake has a golden brown top and is no longer "jiggly" in the middle.
7. Garnish with additional fresh raspberries and serve with whipped cream.

white cake, water, fresh raspberries, white sugar, whipping cream

Taken from tastykitchen.com/recipes/desserts/not-so-impossible-raspberry-cake/ (may not work)