Raspberry Cake Topped with Fruit
A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she preferred whipped frosting to buttercream.
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This recipe can also be made in a larger rectangular dish and just frosted on the top, making it great for potlucks, cookouts, camping and any other group gathering where a standard cake doesn't work out so well. Just up oven to 350 degrees F and bake for 30-35 minutes instead.
Let cake cool completely before frosting. I put the cake pans in the freezer for half an hour to speed the cooling process. If you do this, set a timer so you don't freeze the cakes solid.