Raspberry Mousse Cake

Submitted by Lausanne

"This is delicious! My husband brought some home from an office party, and I had to have him ask for the recipe."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6-8

ingredients

• 1 (9 ounce) package yellow cake mix (Jiffy)
• 2 tablespoons all-purpose flour
• 1⁄2 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

directions

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. Whisk until smooth.
8. Spread mixture over cake.
9. Decorate with remaining Cool Whip and raspberries. White chocolate may be grated on top also.

Reviews

[chdusty]

This is really great! Actually, this seems to me like a very creative one of the incredibly numerous variations on Paula Deen's 'Gooey Butter cake'. I have made it with mangos, etc. All quite wonderful. Thanks for passing it on!