Raspberry Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE:1 package white cake mix1 (3 oz) raspberry gelatin1 (10oz) package of frozen raspberries (thawed)4 eggs1/2 cup vegetable oil1/4 cup hot waterFROSTING:1 (12 oz) container frozen whipped topping (thawed)1 (10 oz) package frozen raspberries (thawed)Topping:1/2 cup Strawberries (halved)1 cup raspberries1 black berry
Pre-heat oven to 325 degrees
In a large bowl, combine dry cake mix and gelatin powder. Add one package raspberries with juice, eggs, oil and water. Beat until well blended. Pour into 2 greased 9 inch round pans (if making double layer cake). Bake at 325 degrees for 28-35 minutes or until a toothpick inserted near the center comes out clean.
Let cake cool completely before frosting.
For frosting, fold whipped topping into raspberries. Spread over cake and refrigerate for 2 hours before serving. Top cake with halved strawberries on outter edge then top with raspberries in circular pattern and place 1 black berry in center of cake. Store in refrigerator.
Makes 12 servings.
Number of Servings: 12
In a large bowl, combine dry cake mix and gelatin powder. Add one package raspberries with juice, eggs, oil and water. Beat until well blended. Pour into 2 greased 9 inch round pans (if making double layer cake). Bake at 325 degrees for 28-35 minutes or until a toothpick inserted near the center comes out clean.
Let cake cool completely before frosting.
For frosting, fold whipped topping into raspberries. Spread over cake and refrigerate for 2 hours before serving. Top cake with halved strawberries on outter edge then top with raspberries in circular pattern and place 1 black berry in center of cake. Store in refrigerator.
Makes 12 servings.
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 368.0
- Total Fat: 15.7 g
- Cholesterol: 61.8 mg
- Sodium: 326.2 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 4.3 g
- Protein: 4.2 g
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