Pulverized Raspberry Cake

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: about 20 servings
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Ingredients

1 ounce freeze-dried whole raspberries

2/3 cup ready-made vanilla frosting 

One 9-by-13-inch store-bought unfrosted vanilla sheet cake 

Directions

Special equipment:
2 small doilies
  1. Pulverize the raspberries to a fine powder in a food processor. Sift 2 teaspoons of the powder into the ready-made frosting and stir until a pink hue is achieved. Spread the frosting on top of the cake using a small offset spatula. Position two small doilies side-by-side on top of the cake and sift 1 to 2 tablespoons of the raspberry powder over the doilies. Remove the doilies to reveal the design.
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