Raspberry Cake

Updated at: Wed, 22 May 2024 20:59:59 GMT

Step 1

Preheat oven to 350°F and grease a 9×13" pan.

Step 2

Pour the bag of thawed raspberries into a fine-mesh sieve centered over a large glass measuring bowl. Use a rubber spatula to get all the juice out of the berries. You essentially want everything but the seeds. Add enough water to the raspberry juice to make a total of 1 cup. (I only needed about 1/4 cup water)

Step 3

In a large bowl (or bowl of a stand mixer), add the cake mix, raspberry juice mixture, eggs and vegetable oil.

Step 4

Mix on low for 30 seconds then on medium-high speed for 2 minutes; pour into prepared pan.

Step 5

Bake for 25 minutes, or until a toothpick pressed into the center of the cake has few crumbs.

Step 6

add the raspberry gelatin Poke holes throughout the cake with a fork. Pour the gelatin powder into a bowl with the 1 cup boiling water; stir until dissolved (about 1 minute). Stir in the cold water, then slowly pour over the warm cake, allowing it to soak into the cake. Refrigerate for 2 hours, or until completely cool.

Step 7

top the cake Add the raspberries to a large bowl and use a fork to mash them up a bit. Add the whipped topping and stir gently until well-combined. Spread over the cooled cake and refrigerate until ready to serve!

0 liked

0 disliked