Recipe(tried): Raspberry Russian Cake

Gigi, I don't know if this is what you are looking for, but maybe it'll be close to what you are want.

I took the trimmings from some cakes that my friend made (she was going to throw them away!). If you can't get cake trimmings, just bake a white or yellow 9x13-inch cake.

While the cake is baking, melt either seedless raspberry or blackberry all fruit spread with some water in the microwave. I think I use about 1/2 and 1/2 spread and water. Taste and see how strong you want it. (I don't measure when I am experimenting-sorry.

Let cake cool and turn out on cutting board. Slice thin. Don't worry if slices break. Take your 9x13-inch pan and line it with plastic wrap long ways and across, so the wrap hangs out over the edge 2-3-inches. Place some pieces of cake to cover bottom of the pan, about 2 slices thick. Pour some of the fruit syrup over the cake to moisten, but not soaking. Repeat until cake is used up. You may have to make some more syrup to have enough. If the syrup re-gels, just heat it a little. After last layer is done, cover with a piece of plastic wrap, fold the pieces of wrap around the edges of the pan up over this. Press down on cake some to compress it after covered. Refrigerate several hours or overnight.

Spoon into bowls or cut and serve. Might be crumbly, but will taste good especially with Cool Whip. Anyway, my family liked it.

Do some experimenting with different flavors of fruit spread and how wet or dry you prefer. Might be good with fresh berries over it when served. Anyway, I hope this is some help to you. Vicki