Raspberry Cake with Melba Sauce

Ingredients

Cake

• 1 (18.25 ounce) box yellow or white cake mix*

Filling

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup seedless raspberry jam

Frosting

• 1 teaspoon almond flavoring
• 1 (16 ounce) container Cool Whip
• 2 tablespoons Melba sauce

Melba Sauce

• 2 cups fresh ripe raspberries
• 1 cup sugar
• 2/3 tablespoon cornstarch

Instructions

Cake

1. Mix cake according to package directions, adding the almond flavoring.
2. Bake in two 8-inch round pans.
3. Cool completely.

Filling

1. Mix softened cream cheese and raspberry jam.

Frosting

1. Mix Cool Whip and 2 tablespoons Melba Sauce.
2. To assemble cake, cut each layer through the center to make 2 layers. Put first layer onto cake plate and spread with 1/3 of the cream cheese mixture.
3. Add second layer and spread with filling also.
4. Add third layer, spreading with filling.
5. Put on top layer of cake. Frost the outside of the cake with Cool Whip/Melba Sauce mixture. Fresh raspberries on top of the cake add a nice touch.
6. Chill at least 4 hours before serving.
7. It will keep, well covered, for several days in the refrigerator.

Melba Sauce

1. Mash berries well and put through a sieve to remove seeds. Put raspberry pulp and sugar into a saucepan. Bring to a boil and thicken with cornstarch to make into paste with a little water.
2. Cool completely.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.