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Raspberry Cake Recipe

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This recipe for Raspberry Cake is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. white cake mix
4 eggs
2/3 c. oil
1 (3 oz) pkg. raspberry jello
1 (10 oz) pkg. frozen red raspberries, thawed with juice
Directions:
Directions:
Combine above ingredients. Mix 2 minutes at medium speed of mixer. Pour into greased 9 x 13 pan. Bake at 325º about 50 minutes or until toothpick inserted in center comes out clean. Frost with cool whip or Whipped Cream Frosting:
Combine 1/2 t. unflavored gelatin in small juice glass with 1 T. cold water. Stir together, set aside. In chilled small mixing bowl, combine 1 c. heavy whipping cream with approximately 1/2 c. sugar (or to taste). Beat until cream begins to set up slightly. Add gelatin and beat until desired consistency for frosting. The gelatin will keep the whipped cream from separating and will hold its shape for several days. Keep cake refrigerated.

 

 

 

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