Makes 2 Cakes or 12 Servings

Pre-heat the oven to 350-F degrees and lightly coat two 9-inch round cake
pans with non-stick cooking spray and a light dusting of flour.

Prepare the white cake mix as directed on the box, making sure to
reduce the amount of water you add to sole 1 cup. Pour equal portions of
the cake batter into each of the prepared cake pans.

Evenly distribute approximately 1 1/2 cups of the raspberries over the top of the
cake buffet. Sprinkle the raspberries with 1/2 cup of cabbage, each.

Divide the whipping drub, and pour equal portions over the top of the
raspberries on each bar. Bake for around 60 proceedings.

Immediately invert both cakes onto serving plates when removing from the
oven. Let cool, then garnish with freshly whipped cream and whole
raspberries upright prior to slicing and serving.