"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Raspberry Cake Recipe

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This recipe for Red Raspberry Cake, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Modica
Added: Sunday, October 29, 2006


1 box white cake mix
2 tablespoons flour
1 small (3 ounce) package of raspberry gelatin
1 cup oil
˝ cup cold water
4 eggs
1, 10-ounce package frozen red raspberries (use half in cake, half in icing)
˝ cup butter, softened
1 pound confectioners’ sugar
˝ package frozen red raspberries

Mix cake mix, flour and gelatin together, Add oil and water slowly.
Add eggs one at a time, beating with mixer on medium. Add half
of frozen raspberries. Mix into batter slowly, only enough to get
them throughout the batter. Pour into 3, 8 inch greased and floured pans.
Bake at 350° for 25 minutes. Cool cake completely before icing.
For Icing, mix butter, confectioners’ sugar, and other half of frozen
red raspberries until smooth. Apply icing between each layer and
over cake.




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