A lovely light summer-y cake. It is a vanilla cake which makes it appealing to most people and you don’t have to use raspberries, you can use any summer fruit you want. Here goes !
Store bought White cake mix
1 pint of heavy whipping cream
1 cup whole milk
1 package of cheesecake flavored pudding mix
1 package of white chocolate pudding mix
1 jar of seedless raspberry jam
2 pints of fresh raspberries
Cake: Bake the cake accordingly to package instructions in two 9 inch baking rounds and cool completely.
Mix the both packages of pudding mix with 1 cup of whole milk. This mixture will be very thick.
Meanwhile, whip up the heavy whipping cream to soft peaks.
Slowly fold the whipping cream into the pudding mix, adding about a 1/4 cup of whipping cream at a time.
Level the two cake layers and save the “cut-off” cake.
Spread the entire jar of jam between both layers of the cake.
Add the whipped pudding filling on top of the jam, only on one cake layer. Use as much of the filling you like, just make sure you have enough to frost the outside of the cake. I don’t like a lot of filling, so I actually had enough of the filling left to make my no-bake cheesecake pie (https://questforflavor.wordpress.com/2017/07/04/no-bake-strawberry-cheesecake-pie-with-chocolate-cookie-crust/).
Add cut up fresh raspberries on top of the cream.
Top it off with the other cake layer, jam side facing the raspberries
Frost the outside of cake.
Crumble the leftover cake pieces and use them to cover the side of the cake.
Decorate the top with more fresh raspberries.
Cut and eat !