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Raspberry Cake

Source: Taste of Home Quick Cooking

List of Ingredients

1 pckg (18 1/4 oz) white cake mix
1 pckg (3 oz) raspberry jello
1 pckg (10 oz) frozen sweetened raspberries, thawed, undrained
4 eggs
1/2 C vegetable oil
1/4 C hot water
Frosting:
1 carton (12 oz) cool whip
1 pckg (10 oz) frozen sweetened raspberries, thawed, undrained


Recipe

In a large bowl, combine dry cake mix and jello powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. Pour into a greased 13x9x2 in. baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool. For frosting, fold cool whip into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Yield: 12-16 servings