Oh my gosh you guys, this cake! I don’t even know where to start. It’s divine on all levels!
Have you ever made something that you weren’t sure how it was going to turn out or you didn’t have high expectations for it? Well, that’s kind of how I was feeling about this cake. I’ve had this recipe for years but it just never grabbed my attention and I’m not even sure why because I love raspberries.
I came across the recipe again the other day and decided to give it a try and I’m really, really glad I did, because I totally misjudged this cake! Yep, I’m a judger and I was 100% wrong about this one. This cake tastes out-of-this-world and is so simple to make.
I’m not going to lie, I couldn’t wait for this cake to cool before I snitched a little bite and holy moly it’s pretty dang delicious warm. So you do whatever tickles your fancy . . . eat it warm, or wait for it to cool. I’m pretty sure you’ll be in love with it either way.Print
Recipe Source: An old Betty Crocker Cookies & Bars Cookbook, 2004 (You know, those small paperback ones at the grocery store checkstand . . .love those things!)