My mom made this cake for Ryan’s birthday. It was amazing. It’s on page 128 in the Cable Family Cookbook.
1 white cake mix
1 ½ c. powdered sugar
½ c. butter
¼ c. sugar
2 T. cornstarch
1 (10-oz.) thawed, drained raspberries
Cool Whip or whipped cream
Bake cake as directed on package in 2 (9-inch) cake pans; cool.
For Cream Filling:
Beat the powdered sugar and butter, adding milk if needed.
For Raspberry Layer:
In a saucepan, cook the sugar, cornstarch, and raspberries.
Thicken and then cool (make sure it gets to be the consistency of pudding or else it will run right off the cake)
Putting the Cake Together:
Spread the cream filling on the top of each cake layer.
Spread the raspberry mixture on top of the cream filling that was spread on the bottom layer of the cake.
Place the top layer on the cake.
Frost with Cool Whip or whipped cream.