2 1/2 cups sliced raspberries
4 eggs, lightly beaten
1 cup white sugar
2 cups all-purpose flour
3 tablespoons vegetable oil, divided
1/2 cup water
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
1 (10 ounce) can whipped cream
1/3 cup chicken broth
1 (11 ounce) can pitted dates with liquid
1 (8 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a metal bowl or bowl set in the bottom.
In a 9x13 inch baking dish, place the berries and eggs. Drizzle 1/2 cup of the batter over berries, then layer with the white sugar. Sprinkle with remaining batter. Drizzle with remaining 1/2 cup of batter. Fill with the flour. Beat until blended. Pour over the berries, spread evenly, and top with whipped cream.
Bake in preheated oven for 25 minutes. Cool completely, remove fruit from pan and discard remaining batter. Cool completely but store fruit in an airtight container. Slice and serve with marshmallow creme frosting.