| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, vegetable oil and egg whites called for on cake mix box |
| 1 | box (4-serving size) 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 |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). |
| 2. | Make and cool cake as directed on box for 13x9-inch pan. |
| 3. | 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. |
| Follow High Altitude directions on cake mix box. |
|
| Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin. |
|
| You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form. |
Nutrition Information:
310 ( 120); 13g ( 4 1/2g, 1g); 0mg; 340mg; 44g ( 0g, 27g); 4g 0%; 0%; 4%; 4% 1 ; 2 ; 0 ; 2 1/2 3