Red Zinger Cake

Name: Red Zinger Cake
Ingredients: 1 (18 1/4 ounce) box golden vanilla cake mix; 1 1/4 cups water; 1/2 cup vegetable oil; 3 eggs; 2 tablespoons raspberry gelatin powder, powder; 14 ounces sweetened condensed milk (Eagle brand); 1 cup seedless raspberry jam; 1 (8 ounce) container Cool Whip; 1 cup shredded coconut; 1 tablespoon Chambord raspberry liquor (optional)

10 ingredients

8 steps

Ingredients

1 (18 1/4 ounce) box golden vanilla cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
2 tablespoons raspberry gelatin powder, powder
14 ounces sweetened condensed milk (Eagle brand)
1 cup seedless raspberry jam
1 (8 ounce) container Cool Whip
1 cup shredded coconut
1 tablespoon Chambord raspberry liquor (optional)

Directions

1

Preheat oven to 350°F Grease bottom only of 13x9 pan.
2

Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
3

Stir in the raspberry jello powder.
4

Pour into prepared pan (13x9).
5

Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
6

Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
7

spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
8

Top with Cool Whip and then sprinkle with coconut.