I told (warned) you I was going to talk (write) about that raspberry cake recipe if it turned out well … so here it is.

It turned out well.

With a caveat.

The recipe calls for sweetened frozen raspberries.

Well, in this health-conscious age, you can’t get sweetened frozen raspberries – at least not in my supermarket, because, you know – California.

I decided to use the unsweetened frozen raspberries – as is.

I could have added sugar, but I figured it’s going into cake batter and the other part is being mixed into Cool Whip – surely there is already enough sugar there.

Right?

Turns out, not really.

When I make this again (and I think I will because overall it’s very tasty), I will probably add some confectioners’ sugar into the raspberries.  I need to add sweetness, but I don’t need to add a lot of extra powder or granules.  I guess I could use corn syrup, but I don’t want to add the extra fluid.  So confectioners’ sugar seems the best answer – more sweet for the ounce.

Anyhow, without the added sugar, it was tart – especially the frosting.

Very fucking tart.

So tart that at first, I didn’t think I liked it much.

But here’s the thing, yesterday I had a piece.  It has been sitting in the refrigerator for three days.

And it was better – even (dare I say) good.

The flavors have started to blend better.

So you have two choices if you make this – let it sit for three days or add some confectioners’ sugar.  Your choice.