>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  
Makes:12 servings 

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***~ ~~


Reply via email to