Tuesday, 21 February 2017

Raspberry Cake

Ingredients:


  1. 1 package white cake mix (regular size)
  2. 1 package (3 ounces) raspberry gelatin
  3. 4 eggs
  4. 1/2 cup canola oil
  5. 1/4 cup hot water
  6. 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

Frosting:


  1. 1 carton (12 ounces) frozen whipped topping, thawed
  2. 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  3. Fresh raspberries, optional

Directions:


  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-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
  3. For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired. 

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