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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert. Ingredients:
1 package white cake mix (regular size) |
1 package (3 ounces) raspberry gelatin |
4 eggs |
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, 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 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
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. Yield: 12-16 servings.
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