Cooking Thursday

The recipe I'm sharing today is one I've shared before, but I recently made this for a birthday at work and was reminded how good it was, so I'm sharing it again.  There is a moist vanilla cake, then a layer of raspberry filling, topped with a luscious vanilla, cream cheese frosting. This cake is not only delicious, it's really pretty.  It also makes a whole sheet cake, so is perfect for a large gathering. I'm telling you - if you need a treat for something, you need to make this.

Vanilla Raspberry Sheet Pan Cake 

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.