Raspberry Cake
"Jazz up plain cake with raspberry gelatin and frozen berries. Spread with a light, fruity whipped topping, the festive results make a cool and refreshing dessert. —Marion Anderson, Dalton, Minnesota..."
INGREDIENTS
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1 package white cake mix (regular size)
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1 package (3 ounces) raspberry gelatin
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4 large Nellie’s Free Range Eggs
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1/2 cup canola oil
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1/4 cup hot water
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1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
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FROSTING:
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1 carton (12 ounces) frozen whipped topping, thawed
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1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
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Fresh raspberries, optional
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