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Raspberry Cake

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Grease the baking pan thoroughly with butter or non-stick spray and consider lining the bottom with parchment paper for easy removal.

Ingredients:
  • 1 package white cake mix (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
  • 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:
  1. 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.
  2. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.
  3. 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.
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