Raspberry Cake

2
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

Rating:

★★★★★ 2 votes

Comments:
Serves:
12-16
Prep:
10 Min
Cook:
35 Min

Ingredients

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  • 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

How to Make Raspberry Cake

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.

Printable Recipe Card

About Raspberry Cake

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




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