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Cake
1 pkg white cake mix
4 eggs
1/2 cup oil
1/4 cup water
1 small box (3 oz) raspberry gelatin
1 bag (10 oz) frozen sweetened raspberries, thawed and undrained
Frosting
12 oz Cool Whip, thawed or 1 pint whipping cream, whipped
1 bag (10 oz) frozen sweetened raspberries, thawed and undrained
Beat the cake mix with the eggs, water and oil at medium speed for 2 minutes.
By hand, mix in the raspberries carefully. Pour batter into a 13x9x2-inch greased baking pan.
Bake at 350 F for 30-40 minutes or until skewer inserted in the center of the cake comes out clean.
Cool the cake copmpletely.
For the frosting:
Mix the Cool Whip with the raspberries using a spoon.
Frost the cake and store in the refrigerator for at least 2 hours.
Makes 15-18 servings
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