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Raspberry Cake

Yield

2 layer 9" cake or 13" x 9" sheet cake, each layer 2" deep

Ingredients

1 box white cake mix
1 (3 ounce) package raspberry gelatin
1 (10 ounce) package frozen sweetened raspberries, thawed, undrained
4 large eggs
1/2 cup vegetable oil
1/4 cup hot water

Directions

Preheat oven to 350°F. Grease pan(s) using Pan Release.

In a large mixing bowl, combine mix and gelatin. Add raspberries with juice, eggs, oil and water. Mix on low speed for 30 seconds. Scrape bowl. Increase to medium speed for two minutes.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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