Raspberry Poke Cake
- 1 pkg. Betty Crocker SuperMoist white cake mix
- 1 1/4 c. water
- 1/3 c. vegetable oil
- 3 egg whites
- 1 pkg. raspberry-flavored gelatin
- 1 c. boiling water
- 1/2 c. cold water
- 2 c. frozen (thawed) whipped topping
- fresh raspberries (if desired)
- Heat oven to 350u0b0. Grease bottom of pan, 13 x 9 x 2-inch, with shortening. Make cake mix. Pour in pan. Bake 28 to 33 minutes or until toothpick comes out clean. Cool completely, about 1 hour. Pierce cake every 1/2-inch with fork. Stir gelatin and boiling water in small bowl until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen it. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store, covered, in refrigerator.
white cake, water, vegetable oil, egg whites, raspberryflavored gelatin, boiling water, cold water, frozen, fresh raspberries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=120112 (may not work)