Raspberry Custard Cake

Yummy Yummy For My Tummy!
1 Yellow Cake Mix — 2-Layer
4 Cups Raspberries
1 Cup Granulated Sugar
1 Pint Whipping Cream — 2 Cups

Prepare batter for cake mix according to package directions; turn into greased and floured 9×13″ pan. Dump the raspberries on top of the cake batter. Sprinkle the sugar on top of the raspberries. Pour the whipping cream (unwhipped) over the sugar.

Bake at 180°C for 50-60 minutes, until cake springs back when lightly touched.
Leave to cool for 30 minutes.

Cream, sugar, and raspberries sink to bottom, forming a custard layer.
Makes 1-18 (depending on how you cut it!!) servings.

You can get “Yellow Cake Mix” from here: www.americansoda.co.uk