50+ Friends Club Cookbook -- Cakes and Frostings -- RASPBERRY CAKE

50+ Friends Club Cookbook -- Cakes and Frostings -- RASPBERRY CAKE

50+ Friends Club Cookbook
Cakes and Frostings

Return to
Cookbook Index | Chapter Index

RASPBERRY CAKE

From the Kitchen of: Paz
Source: Taste of Home's Quick Cooking May/June 2000

1	package (18-1/4 ounces)	white cake mix
1	package (3 ounces)	raspberry gelatin
1	package (10 ounces)	frozen sweetened raspberries,
4		eggs
1/2	cup	vegetable oil
1/4	cup	hot water
FROSTING:
1	carton (12 ounces)	frozen whipped topping, thawed
1	package (10 ounces)	frozen sweetened raspberries, thawed, undrained

In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bakeat 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in refrigerator
Yield: 12-16 servings