Hello all– Sunday night was the best. A few friends gathered to wish Jenon well on her new retirement! We were like the fairy godmothers in the “Sleeping Beauty” movie, giving her the best wishes and blessings around the table for all that is ahead. She is the dearest.
People helped bringing in parts of our meal and we ended with cake (of course!). This sweet simple cake with summer raspberries. I think you’d like it if you have a celebration around your house.
WHITE CAKE WITH RASPBERRIES
1 white cake mix
1/3 cup canola oil
1 1/2 cup raspberries, cut in half
8 oz. cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
1/2 tsp. vanilla
1 pound box powdered sugar (about 3 3/4 cups)
1 tab. milk (optional)
1/3 cup raspberries
lemon geranium leaves*
Make the cake according to the directions on the box (mine used 1/3 cup oil, 3 eggs and 1 1/4 cup water). Stir in the cut raspberries and spoon the batter into three 9″ cake pans that have been sprayed with cooking spray.
Bake about 25 minute at 350 degrees until the cake is lightly browned and firm to the touch. Let it cool completely before piling on the frosting!
To make the frosting use an electric mixer to beat together the cream cheese, butter, vanilla and powdered sugar. (If your frosting seems too thick add a tablespoon of milk.) Start the mixer slowly so the powdered sugar doesn’t fly out of the bowl!
Frost the cake layer by layer and garnish with berries, flowers and leaves. Pretty!
*You can use any non-toxic greenery with your berries– this is just what we have in the yard. We call the little flowers “Aunt Blanche daisies” because the we all have gotten seeds of these from Aunt Blanch years and years ago and they just sprout up unheeded all over the yard.