Raspberry Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 369.5
- Total Fat: 15.8 g
- Cholesterol: 62.0 mg
- Sodium: 327.5 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 4.4 g
- Protein: 4.3 g
View full nutritional breakdown of Raspberry Cake calories by ingredient
Introduction
A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she prefered whipped frosting to buttercream.This recipe can also be made in a larger rectangular dish and just frosted on the top, making it great for potlucks, cookouts, camping and any other group gathering where a standard cake doesn't work out so well. (just up oven to 350 degrees and bake for 30-35 minutes instead) A quick gourmet cake that is very moist. I made this for a friend's birthday as a nice alternative to standard birthday cake since she prefered whipped frosting to buttercream.
This recipe can also be made in a larger rectangular dish and just frosted on the top, making it great for potlucks, cookouts, camping and any other group gathering where a standard cake doesn't work out so well. (just up oven to 350 degrees and bake for 30-35 minutes instead)
Number of Servings: 12
Ingredients
-
CAKE:
1 package white cake mix
1 (3 oz) raspberry gelatin
1 (10oz) package of frozen raspberries (thawed)
4 eggs
1/2 cup vegetable oil
1/4 cup hot water
FROSTING:
1 (12 oz) container frozen whipped topping (thawed)
1 (10 oz) package frozen raspberries (thawed)
Topping:
1/2 cup Strawberries (halved)
1 cup raspberries
1 black berry
Directions
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. I put the cake pans in the freezer for half an hour to speed the cooling process. If you do this, set a timer so you don't freeze the cakes solid.
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
Recipe submitted by SparkPeople user QUEENNOISE.
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. I put the cake pans in the freezer for half an hour to speed the cooling process. If you do this, set a timer so you don't freeze the cakes solid.
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
Recipe submitted by SparkPeople user QUEENNOISE.