RASPBERRY POKE CAKE
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (4-serving size) package raspberry-flavored gelatin*
1 cup boiling water
1/2 cup cold water
1 container (8 ounces = 3 cups) frozen whipped topping, thawed (for frosting)
Fresh raspberries, if desired (for garnish)
Heat oven to 350 degrees F. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
Make cake mix as directed on package, using water, oil and egg whites. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
Pierce cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours.
Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
*Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.
Makes 1 (13x9-inch) cake
Source: Betty Crocker
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (4-serving size) package raspberry-flavored gelatin*
1 cup boiling water
1/2 cup cold water
1 container (8 ounces = 3 cups) frozen whipped topping, thawed (for frosting)
Fresh raspberries, if desired (for garnish)
Heat oven to 350 degrees F. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
Make cake mix as directed on package, using water, oil and egg whites. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
Pierce cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours.
Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
*Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.
Makes 1 (13x9-inch) cake
Source: Betty Crocker
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Butch Bakery Chocolate Stout Cupcakes with Vanilla Stout Buttercream
- Hungarian Coffee Cake (using apple butter)
- Betty Delmonico's Danish Bundt Cake (1950's)
- Dragon Cakes
- Pie Cherry Cake with Butter Frosting (using canned sour cherries, 1969)
- Bit-O-Honey Pumpkin Cake with Cream Cheese Frosting (13x9-inch)
- A&P Spanish Bar Cake (repost)
- Pumpkin Cake Roll (Great American Recipes Cards, 1970's)
- Lemonade Angel Dessert
- Whale Birthday Cake recipe, pictures, and more information
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute