Vanilla Sheet Cake with Raspberry Glaze Recipe
Indulge in the divine pleasure of the delectable delight that will transport your taste buds on an extraordinary and unforgettable journey - the Vanilla Sheet Cake with a luscious Raspberry Glaze! Prepare to be enchanted as you immerse yourself in the heavenly aroma of this mouthwatering creation.
Servings: 12 slices
Calories: 133kcal
Ingredients
For the cake:
- 1 - 15.25 oz box vanilla cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
For the Raspberry Glaze and frosting:
- 2 Tablespoons Cornstarch
- ½ cup Sugar
- 6 ounce container Fresh Raspberries
- 1 Tablespoon Lemon Juice
- 8 oz container whipped topping
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.
- Add the cake mix, water, oil, and eggs to a large bowl.
- Beat on high speed for 3 minutes.
- Pour batter into the cake pan, and bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven, and let it cool completely.
- To make the raspberry glaze, mix the cornstarch and sugar together in a small bowl with a whisk.
- Add the raspberries and lemon juice to a small saucepan, and add the cornstarch and sugar mixture, then stir well.
- Cook over medium heat for 15 minutes, stirring often, while chopping the berries with the spatula.
- Once the mixture is done, refrigerate for 2 hours.
- Once the cake and glaze has cooled, spread the mixture over the entire surface of the cake, then top with whipped topping.
- Serve and enjoy!
Nutrition
Calories: 133kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 17mg | Potassium: 17mg | Fiber: 0.02g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 0.2mg