I jazz up a plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a pleasant dessert.
—MARION ANDERSON DALTON, MN
PREP: 10 MIN. + CHILLING • BAKE: 35 MIN. + COOLING • MAKES: 12-16 SERVINGS
1package white cake mix (regular size)
1package (3 ounces) raspberry gelatin
4eggs
1/2cup canola oil
1/4cup hot water
1package (10 ounces) frozen sweetened raspberries, thawed, undrained
FROSTING
1carton (12 ounces) frozen whipped topping, thawed
1package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional
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. Garnish with the fresh raspberries if desired. Store in the refrigerator.