Raspberry Cake
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this whipped topping substitute), the festive results make a cool and refreshing dessert.
Prep time:
Cook time:
Serving size: 16
Calories per serving: 78
Ingredients:
Cook time:
Serving size: 16
Calories per serving: 78
1 package white cake mixes (regular size)
1 package (3 ounces) raspberry gelatin
4 large eggs, room temperature
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING:
1 carton (12 ounces) frozen whipped topping (4-1/2 cups), thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional
Directions:
Preheat oven to 350°. 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.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.
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.
Source: tasteofhome.com
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
