This cake made me famous 'round these parts. It's delicious. Perfect for a hot summer evening (or breakfast...don't judge me). It's been a challenge at times finding the frozen raspberries IN JUICE but Bird's Eye makes them so start looking now at your favorite store. Maybe they can order them for you. It's worth the effort, I swear. Oh and make this as written before you change it up. It's so good, I'd hate to have you miss out on the original cake.
Raspberry Cake
- 1 package (18-1/4 ounces) white cake mix
- 1 package (3 ounces) raspberry gelatin
- 4 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
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.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.
Yield: 12-16 servings.
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