Jazz up plain cake with raspberry gelatin
and frozen berries. Spread with a light, fruity whipped topping, the festive
results make a cool and refreshing dessert..!
Servings: 12
Ingredients
- 1 box (500 gms) White cake mix
- 85 gms raspberry-flavored gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) frozen whipped topping, thawed (3 cups)
- Fresh raspberries, if desired
Method
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
- Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
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