Raspberry Poke Cake

• 1 (18 ounce) box white cake mix with pudding
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• 1 (3 ounce) box raspberry Jell-O gelatin, 4 serving size
• 1 cup boiling water
• 1/2 cup cold water
• 2 cups frozen whipped topping, thawed
• fresh raspberry (to garnish)

1. Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
2. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
4. *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.

white cake, water, vegetable oil, egg whites, boiling water, cold water, frozen whipped topping, fresh raspberry

Taken from www.food.com/recipe/raspberry-poke-cake-293133 (may not work)