Raspberry Cake
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + cooling
YIELD: 16 servings.
Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping (or this
whipped topping substitute), the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota
Ingredients
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1 package white cake mix (regular size)
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1 package (3 ounces) raspberry gelatin
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4 large eggs, room temperature
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1/2 cup canola oil
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1/4 cup hot water
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1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
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FROSTING:
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1 carton (12 ounces) frozen whipped topping (4-1/2 cups), thawed
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1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
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Fresh raspberries, optional
Directions
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1.
Preheat oven to 350°. 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.
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2.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.
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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.
Nutrition Facts
1 piece: 330 calories, 15g fat (6g saturated fat), 53mg cholesterol, 233mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 4g protein.
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