Raspberry Cake
1 pkg white cake mix 1 pkg (3 oz) raspberry Jello 1 pkg (10 oz) frozen sweetened raspberries, thawed and undrained 4 eggs 1/2 cup vegetable oil 1/4 cup hot water Frosting: 1 (12 oz) container thawed Cool Whip 1 (10 oz) pkg frozen sweetened raspberries, thawed and undrained In large bowl combine cake mix with dry Jello. Add remaining ingredients and beat until well blended. Pour in a greased 9x13 inch pan and bake at 350 for 35 to 40 minutes. Cool. For frosting, gently mix Cool Whip and raspberries together. Refrigerate at least 2 hours before serving. Store in fridge. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
