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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 cup sour cream |
1/4 cup water |
2 eggs |
1 (3 ounce) box raspberry gelatin powder |
Directions:
1. Combine cake mix, sour cream, water and eggs in large bowl.
2. Blend, then beat at medium speed 2 minutes until creamy.
3. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
4. Sprinkle with 1/2 the gelatin.
5. Repeat layers.
6. Spread remaining batter over gelatin to cover.
7. Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
8. Cool in pan 5 minutes.
9. Remove from pan; cool on rack.
10. Sprinkle with confectioners' sugar, if desired.
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