60+ OF THE VERY BEST DINNER RECIPES

Raspberry Cake

1 package white cake mix (regular size)

1 package (3 ounces) raspberry gelatin

4 large eggs

1/2 cup canola oil

1/4 cup hot water

1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

frosting:

1 carton (12 ounces) frozen whipped topping (4.5 cups), thawed

1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

Fresh raspberries, optional

Preheat oven to 350°. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.

Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool.

For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.