Raspberry Mousse Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 (9 ounce) package yellow cake mix (jiffy)
• 2 tablespoons all-purpose flour
• 1/2 cup water
• 1 egg
• 1 cup raspberry-cranberry frozen juice concentrate, thawed
• 1 (8 ounce) package cream cheese, softened
• 12 ounces cool whip, reserve 1 cup for garnish
• 1 (3 1/2 ounce) package instant chocolate pudding and pie filling mix
• 1 (4 -8 ounce) package fresh raspberries

Recipe

• 1 preheat oven to 350.
• 2 grease the bottom of a 9" spring-form pan.
• 3 mix the first 4 ingredients until well-blended and press into bottom of pan.
• 4 bake for 25-28 minutes or until center tests done.
• 5 cool completely.
• 6 using a pastry brush, brush half of concentrate on top of cake.
• 7 whisk the soft cream cheese until smooth, then gradually add to it the remaining concentrate and the dry pudding. whisk until smooth.
• 8 spread mixture over cake.
• 9 decorate with remaining cool whip and raspberries. chocolate may be grated on top also.