Name: Raspberry Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 1 package (3 ounces) raspberry gelatin -; 4 large eggs, room temperature -; 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 (4-1/2 cups), thawed -; 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained -; Fresh raspberries, optional -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry Cake

1. 1 package white cake mix (regular size) -

2. 1 package (3 ounces) raspberry gelatin -

3. 4 large eggs, room temperature -

4. 1/2 cup canola oil -

5. 1/4 cup hot water -

6. 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained -

7. Frosting: -

8. 1 carton (12 ounces) frozen whipped topping (4-1/2 cups), thawed -

9. 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained -

10. Fresh raspberries, optional -

How to cook deliciously - Raspberry Cake

1. Stage

Preheat oven to 350°. 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. Stage

Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely.

3. Stage

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.