raspberry cake
(2 ratings)
This isn't just another jello infused cake..this one has raspberries in the batter. I have been looking fo this for some time now. I made this back when we first moved into our new home in the year 2000, misplaced the recipe and came across it today. I used to get Taste of Home for several years and have saved every magazine for it's recipes, but for some reason I could not find this recipe in any of them. It made my day to find it finally...I love this cake...hope you do too!! New pictures...3/4/2012 my own
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(2 ratings)
yield
12 -16
prep time
10 Min
cook time
35 Min
Ingredients For raspberry cake
- CAKE
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1 boxwhite cake mix (18 ounce)
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1 boxraspberry gelatin (3 ounces)
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1/3 craspberry yogurt
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4eggs
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1/2 ccanola oil
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1/4 chot water
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1 pkg10 ounces frozen sweetened raspberries, thawed (do not drain)
- FROSTING
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1(12 0unce) container of cool whip, thawed
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1 pkg(10 ounces) frozen sweetened raspberries, thawed (do not drain)
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fresh raspberries, optional
How To Make raspberry cake
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1In 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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2Pour into a greased 13x9 inch baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool completely.
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3For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. REfrigerate for 2 hours before serving. Store in refrigerator. Garnish with fresh raspberries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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