>From the Foodie View website...
Raspberry Poke Cake
Poke around your cupboard and freezer and you'll probably find everything you
need to make a classic "poke" cake. Some things just get easier.
Prep Time:10 min
Start to Finish:3 hr 45 min
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
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.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
~~~***Rhonda G in Missouri***~ ~~