1 white cake mix filling
1 (8 oz.) pkg. cream cheese
1 c. whipping cream, whipped
1 1/2 c. confectioners' sugar
2 to 3 c. fresh raspberries or 2 (10 oz.) pkg. frozen raspberries undrained
1 pkg. raspberry Danish or dessert

Prepare cake mix according to directions. Remove 2 cups batter. Bake in greased and floured 13 x 9 x 2 inch pan at 350 degrees (about 25 minutes). Use remaining batter for cupcakes. Cool cake. Mix cream cheese and 1 cup confectioners' sugar. Mix 1/2 cup confectioners' sugar with whipped cream. Mix with cream cheese.

Spread on cooled cake and chill in refrigerator. If available make Danish dessert according to directions. If using frozen berries crush berries in juice and sieve. Cook with 1/2 cup sugar and 2 tablespoons corn starch. Cool. Spread on cooled cake. 16 servings. Keep refrigerated.