Raspberry Cake

Carole F

By
@BakersQueen

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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Comments:

Serves:

12-16

Prep:

10 Min

Cook:

35 Min

Ingredients

CAKE

1 box
white cake mix (18 ounce)
1 box
raspberry gelatin (3 ounces)
1/3 c
raspberry yogurt
4
eggs
1/2 c
canola oil
1/4 c
hot water
1 pkg
10 ounces frozen sweetened raspberries, thawed (do not drain)

FROSTING

1
(12 0unce) container of cool whip, thawed
1 pkg
(10 ounces) frozen sweetened raspberries, thawed (do not drain)
fresh raspberries, optional

Directions Step-By-Step

1
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.
2
Pour into a greased 13x9 inch baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool completely.
3
For 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.

About this Recipe

Course/Dish: Cakes
Hashtags: #jello, #raspberry