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Lemon-Raspberry Cake with Whipped Cream
1 Box Lemon Cake
1 bag frozen raspberries
1 can Sour Cream Frosting
Whipped Cream
1 pint heavy whipping cream
1/3 c sugar
Thaw and drain raspberries. Mix cake according to package instructions; add drained raspberries. Bake in either two 9” cake pans or one 13x9” sheet pan, according to package instructions. Cake will be done when toothpick inserted in middle comes out clean. Remove from oven and allow to cool. When cool, ice with Sour Cream Frosting, and chill.
In medium mixing bowl pour whipping cream and beat on high with electric mixer, add sugar and continue beating until whipped cream is stiff ~ this may take anywhere from 5 to 15 minutes. When done, chill immediately.
When ready to serve the cake, place slices on plates and top with whipped cream.
This is a favorite at parties and weddings. For my friend Larry Pesavento, whose wedding I hosted in my home, I baked the cake in three heart-shaped pans and after icing, decorated the perimeter of the cake with real orchid flowers; and each individual slice had flower petals on each plate. You can use any type of flower even from your own garden.
This is also impressive for business dinners ~ bake sheet cake style and after icing, adorn with fresh flowers around the edges; and have whipped cream in a separate bowl for your clients to add themselves.
© 2004, 2010 Paula T. Webb
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