This recipe for Raspberry Cake, by Arleta Howard, is from The Mock Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 white cake mix 4 eggs 2/3 c canola oil 1 - 3 oz pkg raspberry jello (Sugar free) 1 - 10 oz pkg frozen red raspberries
Thaw raspberries. Combine all ingredients in large mixing bowl. Mix well. Spread in a greased 9x13" pan. Bake in a 325º oven for 50 minutes. For frosting you can use cream cheese icing, cool whip or whipped cream.
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