Red Zinger Cake
Source of Recipe
TOH BB
I made April's Red Zinger Cake yesterday and it is wonderful. In fact, DH said it was better today than yesterday. Thanks April
Red Zinger Cake
1 box yellow cake mix
2 tablespoons raspberry Jello powder
1 can sweetened condensed (Eagle brand) milk
1/2 jar raspberry preserves
1 small tub (8 oz) Cool Whip
1 cup coconut
Prepare yellow cake batter as directed on package directions. Stir in the raspberry jello powder. Bake according to directions on cake box. Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top; spread raspberry preserves over that and let the cake cool completely. Top with Cool Whip and then sprinkle with coconut. Tastes better than you remember a zinger ever tasting. :)
NOTE: I used Butter Cake Mix and 12ozs of CoolWhip because this is what I had on hand. I think I will use this size of CoolWhip in the future. It makes a nice thick layer. I heated the preserves a bit in the microwave...made them easier to put on cake.
My dinner guests and I were discussing how easy it would be to change the flavors of this recipe...strawberry, orange, lime, peach, blueberry, and even grape might work.
Fratz
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