Berry Cake
Contributor: Carol Brimhall
2002 Cowley Cookbook
1 box white cake mix
2 (10 oz) pkgs sweetened raspberries or strawberries
1 small package instant vanilla pudding
1 cup milk
1 (8 oz) container Cool Whip
Prepare cake mix according to package directions. Cool completely. With wooden spoon, poke deep holes in cake. Puree berries; pour over top of cake, filling holes and spreading remaining on top. In a mixing bowl, mix pudding and milk. Add Cool Whip and mix well. Frost cake with mixture.