Raspberry Cake

Name: Raspberry Cake
Ingredients: 1 package white cake mix (regular size); 1 package (3 ounces) raspberry gelatin; 4 large eggs; 1/2 cup canola oil; 1/4 cup hot water; 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained; 1 carton (12 ounces) frozen whipped topping, thawed; 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained; Fresh raspberries, optional

9 ingredients

4 steps

Ingredients

1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Directions

1

In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
2

Pour into a greased
3

. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool.
4

For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.