raspberry cake

★★★★★ 2
By Carole F
from Here, FL

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

★★★★★ 2
serves 12-16
prep time 10 Min
cook time 35 Min

Ingredients For raspberry cake

  • 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

  • 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.

Categories & Tags for Raspberry Cake:

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