Raspberry or Strawberry Junket Cake

Because it is not frosting and it is very fruity, it goes well with summer picnics and heavier foods.

Bake your favorite 9 by 13 white or yellow cake (mix.)

Fresh out of the oven, using a wooden spoon, poke holes in the cake, move spoon around to make them like pencil sized. Do this to the whole cake, top to bottom.

Using two packages of Junket Brand Danish Dessert (high quality fruit glaze mix, near pudding mixes in store) and 3-1/2 cups water*, whisk together in a saucepan until smooth and heat on the stove until it darkens and thickens (5 minutes). Pour 3/4 of the junket mixture over cake and into holes; smooth it out and fill in holes!

Lay strawberry halves** and blueberries or just thawed frozen raspberries over junket. Top with remaining glaze and smooth it out. This will fill a glass pyrex baking pan to the top.

Let cool; refrigerate. Cut into 2x2 or 3x3 inch squares topping each with cool whip.

*I thaw a large bag of raspberries and use the juice as part of the water in the junket.

**If using strawberries, use fresh fruit.

I have made similar desserts with chocolate cake and pudding & cool whip with nuts or toffee bits.