Raspberry Poke Cake
Ingredients
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired
Directions
1 Heat oven to 350°F (325°F for dark or nonstick pan).
2 Make and cool cake as directed on box for 13x9-inch pan.
3 Pierce cooled cake all over with fork. In small bowl, stir gelatin
and boiling water until smooth; stir in cold water. Pour over cake. Run
knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost
with whipped topping; garnish with raspberries. Store covered in
refrigerator.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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