RASPBERRY SUPREME CAKE

I'm a "happy girl" when my Papa comes home!

For some reason, ever since I cleared away the Christmas decorations and put the serving basket back on the kitchen table, Miss Mae Mobley thinks SHE is the centerpiece. Excuse me Madame, but I had planned on putting a fresh green plant in the center of the table!!

I love it when Papa scratches my pretty little head!

 I think it means he misses me!

That sure does feel good.....

This is the perfect spot for my afternoon nap!

Good things go on in this Texas kitchen! The heavenly aroma that fills the house, will just make you salivate to try a taste of this exquisite cake. I love finding new recipes using cake mixes! It's just one of those enjoyable things in life, isn't it? Your family and guests are gonna be "dazzled" on this one!

RASPBERRY SUPREME CAKE

1 (18-ounce) box yellow cake mix

1/2 cup sugar

2 (3 1/2 ounces) boxes of white chocolate instant pudding mix

1 cup vegetable oil

4 eggs

1/4 cup vodka

1/4 plus 1/2 cup Chambord

1/4 cup water

1/2 cup powdered sugar

Preheat oven to 350 degrees F. Mix cake mix, sugar, pudding mixes, oil, eggs, vodka and 1/4 cup Chambord (raspberry liqueur) and water in a mixer and beat at medium speed for 4 minutes. Spray a bundt pan with cooking spray and pour the cake mixture into your bundt pan. Bake 50-60 minutes and cool for at least 15 minutes. Turn out onto plate and cool completely. Combine the remaining Chambord with powdered sugar and pour over the cake. Cover and refrigerate. Serve with fresh whipped cream and dust with a touch more powdered sugar! This cake is so elegant and delicious! Perfect for your next dinner party!