"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Raspberry Cake Recipe

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This recipe for Raspberry Cake, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Halford
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 White cake mix w/ pudding
3 oz. pkg. raspberry jello
10 oz. pkg frozen raspberries, thawed & undrained
4 eggs
1 c. oil
1/4 c. hot water
Frosting:
10 oz. pkg frozen raspberries, thawed & undrained
12 oz. Cool Whip, thawed

Directions:
Directions:
Grease and flour a 9 x 13 pan. Combine dry cake mix and jello. Add raspberries with juice, eggs, oil and water. Beat until well blended, about 3 minutes. Pour into the greased pan. Bake at 350 for 30 - 35 minutes. Cool then frost.
Frosting:
Fold raspberries with juice into Cool Whip. spread over cooled cake. refrigerate for 2 hours before serving.

 

 

 

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