Raspberry Cake Recipe
Servings: 12
Ingredients
- 1 pkt white cake mix with pudding (18 1/2 ounce)
- 1 pkt raspberry flavor gelatin (3 ounce)
- 1 pkt frzn raspberries (10 ounce) thawed
- (undrained)
- 4 x Large eggs
- 1/2 c. vegetable oil
- 1/4 c. warm water
- 1 pkt frzn raspberries (10 ounce) thawed
- (undrained)
- 1 ctn Cold Whipped (12 ounce) thawed
Directions
- Heat oven to 350. Grease and flour 9 x 13 pan. In large bowl, combine dry cake mix and gelatin. Add in raspberries with juice, Large eggs, oil and water; beat till well blended, about 3 min. Pour into prepared pan. Bake 30-35 min. Cold.
- For frosting, in small bowl, fold raspberries and juice into whipped topping. Spread over cake. Chill at least 2 hrs.
- Serves 15
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 341 | |
| Calories from Fat 140 | 41% |
| Total Fat 15.86g | 20% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.23g | |
| Cholesterol 70mg | 23% |
| Sodium 311mg | 13% |
| Potassium 112mg | 3% |
| Total Carbs 46.63g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 10.43g | 7% |
| Protein 4.32g | 7% |
