Table of Contents
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. FROSTING:
Ingredients 1-1/2 cups Oreo cookie crumbs 1/4 cup butter, melted 1 package (8 ounces) cream cheese, softened 3/4 cup confectioners’ sugar 1 package (10 ounces) frozen sweetened raspberries, thawed 3/4 cup cranberry-raspberry juice, divided 1 teaspoon lemon juice 2 cups heavy whipping cream, whipped
If you use frozen raspberries they will in smaller and more broken pieces than fresh whole berries. At that moment it will give you a hint of how the cake will look. Bake the cake for 25-30 minutes. The top will be golden brown and a toothpick inserted into the cake should come out clean.
Directions. 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. Pour into a greased 13×9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool.
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