Cooking Thursday

This is a dessert I made for the 4th.  It's perfect for a large group because it makes a sheet cake size.  It's a moist cake with fruit filling and a sweet, creamy frosting.  So good!  You could replace the raspberry's with strawberries if you wanted and could also add blueberries on top.  

Vanilla Raspberry Sheet Pan 

Cake:
4 egg whites
1 cup water
1/2 cup canola oil
1/2 cup sour cream
1 tablespoon vanilla extract
Betty Crocker French Vanilla Cake mix 
In a medium sized mixing bowl whisk egg whites, water, oil, sour cream, and vanilla until smooth.
Add cake mix and stir until smooth. Spread into a greased 13 x 18 inch rimmed baking sheet
Bake for 15-18 minutes at 325 degrees or until gently pressed the cake springs back.
Cool for about 10-15 minutes and poke holes all over the surface of the cake using a fork. 

Raspberry Filling:
12 ounce package frozen raspberries
3 ounce package raspberry jello
In a microwave safe dish heat half of the frozen raspberries until hot and bubbly.
Add jello and stir until dissolved.
Dump in the remaining half of the frozen raspberries and blend until smooth.
Pour over poked cake. Refrigerate until completely chilled. 

Whipped Vanilla Frosting:
2-8 ounce packages cream cheese
2 cups powdered sugar
4 cups heavy whipping cream
1 tablespoon vanilla extract
Beat whipping cream until stiff peaks form, and set aside.
In a stand mixer beat cream cheese until smooth. Add powdered sugar and beat until combined.
Add whipped cream and vanilla,  whisk together.
Spread over cake and top with fresh raspberries.   
Refrigerate until ready to serve and refrigerate leftovers.