Prepare the cake according to the directions and bake in a 13 x 9-inch loaf pan. Allow to cool completely and cut horizontally to form two layers.
Whip the cream with 2 tablespoons (30 ml) sugar. Cover the first cake layer with half the whipped cream.
In a small saucepan, combine 125 ml (1/2 cup) of sugar, the cornstarch and water. Cook on low heat until the mixture is fairly thick.
Add the raspberries and allow to cool completely. Pour the raspberry mixture directly over the whipped cream.
Add the second layer of cake and top with remaining whipped cream. Garnish with raspberries.
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