Raspberry Cake
Ingredients
Cake
- 1 (18.25 ounce) box white cake mix*
- 1 (3 ounce) box raspberry gelatin
- 1 (10 ounce) package frozen sweetened raspberries, thawed, undrained
- 4 eggs
- 1/2 cup vegetable oil
- 1/4 cup hot water
Frosting
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (10 ounce) package frozen sweetened raspberries, thawed, undrained
Instructions
Cake
- 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 x 9 x 2-inch baking pan.
- Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean.
- Let cool.
Frosting
- Fold whipped topping into raspberries. Spread over cake.
- Refrigerate for 2 hours before serving.
- Store in the refrigerator.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Posted by orisleuth at Recipe Goldmine 6/29/01 6:38:43 am.
Source: Quick Cooking magazine
