Raspberry Mousse Cake

• 1 (9 ounce) package yellow cake mix (Jiffy)
• 2 tablespoons all-purpose flour
• 12 cup water
• 1 egg
• 1 cup raspberry-cranberry frozen juice concentrate, thawed
• 1 (8 ounce) package cream cheese, softened
• 12 ounces Cool Whip, reserve 1 cup for garnish
• 1 (3 1/2 ounce) package instant white chocolate pudding and pie filling mix
• 1 (4 -8 ounce) package fresh raspberries

1. Preheat oven to 350.
2. Grease the bottom of a 9" spring-form pan.
3. Mix the first 4 ingredients until well-blended and press into bottom of pan.
4. Bake for 25-28 minutes or until center tests done.
5. Cool completely.
6. Using a pastry brush, brush half of concentrate on top of cake.
7. Whisk the soft cream cheese until smooth, then gradually add to it the remaining concentrate and the dry pudding.
8. Whisk until smooth.
9. Spread mixture over cake.
10. Decorate with remaining Cool Whip and raspberries.
11. White chocolate may be grated on top also.

yellow cake, flour, water, egg, raspberrycranberry, cream cheese, fresh raspberries

Taken from www.food.com/recipe/raspberry-mousse-cake-235330 (may not work)