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Marion Anderson, a reader from Dalton, Minnesota, jazzes up a plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert.
Nutritional Facts 1 serving (1 piece) equals 330 calories, 15 g fat (6 g saturated fat), 53 mg cholesterol, 233 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Raspberry Cake in Quick Cooking May/June 2000, p38
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Reviewed on Jun. 23, 2011 by floral1210
I made this into cupcakes for a graduation order I am making. It will have a light lemon frosting. These are the most beautiful looking cupcakes ever! The texture is perfect, the taste is awesome, and there is nothing that gives away the "cake mix" start that this recipe has. I will definitely be making them in every flavor I can find ingredients for...strawberry, lemon, peach, etc.
I made this recipe into cupcakes for a graduation party order I am doing. They will be frosted with a light lemon frosting. This is a most amazing cake...great texture, great taste, genuine tasting...no sign of the "cake mix" origins. Love this recipe, and will be varying the flavors as I can (strawberry, lemon, etc.) to make even more outstanding products!
Reviewed on Apr. 03, 2010 by karriemarlow
I LOVE this recipe. I have been making it with strawberries for 10 years! I get TONS of requests for it. I make it red, white and blue for the 4th of July every year. I have also made it with peaches too.
AWESOME!
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