Raspberry Cake

Ingredients

• 1 package white cake mix (regular size)
• 1 package (3 ounces) raspberry gelatin
• 4 large eggs
• 1/2 cup canola oil
• 1/4 cup hot water
• 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
• FROSTING:
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
• 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 13×9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.

ORIGINAL RECIPE