Raspberry Poke Cake

Name: Raspberry Poke Cake
Ingredients: 1 pkg. Betty Crocker SuperMoist white cake mix; 1 1/4 c. water; 1/3 c. vegetable oil; 3 egg whites; 1 pkg. raspberry-flavored gelatin; 1 c. boiling water; 1/2 c. cold water; 2 c. frozen (thawed) whipped topping; fresh raspberries (if desired)

9 ingredients

1 steps

Ingredients

1 pkg. Betty Crocker SuperMoist white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1 pkg. raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
2 c. frozen (thawed) whipped topping
fresh raspberries (if desired)

Directions

1

Heat oven to 350°. Grease bottom of pan, 13 x 9 x 2-inch, with shortening. Make cake mix. Pour in pan. Bake 28 to 33 minutes or until toothpick comes out clean. Cool completely, about 1 hour. Pierce cake every 1/2-inch with fork. Stir gelatin and boiling water in small bowl until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen it. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store, covered, in refrigerator.