raspberry cake
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
prep time
10 Min
cook time
35 Min
method
---
yield
12-16 serving(s)
Ingredients
- CAKE
- 1 box white cake mix (18 ounce)
- 1 box raspberry gelatin (3 ounces)
- 1/3 cup raspberry yogurt
- 4 - eggs
- 1/2 cup canola oil
- 1/4 cup hot water
- 1 package 10 ounces frozen sweetened raspberries, thawed (do not drain)
- FROSTING
- 1 - (12 0unce) container of cool whip, thawed
- 1 package (10 ounces) frozen sweetened raspberries, thawed (do not drain)
- - fresh raspberries, optional
How To Make raspberry cake
-
Step 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.
-
Step 2Pour into a greased 13x9 inch baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool completely.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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