Raspberry Cake

• 1 package white cake mix (regular size)
• 1 package (3 ounces) raspberry gelatin
• 4 large eggs
• 1/2 cup canola oil
• 1/4 cup hot water
• 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
• Fresh raspberries, optional

1. In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
2. Pour into a greased
3. . Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool.
4. For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.

white cake, raspberry gelatin, eggs, canola oil, hot water, raspberries, frozen whipped topping, raspberries, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-cake/ (may not work)