When we decided to make this recipe the kids were home for summer break. They loved poking into the cake and seeing the result of their efforts when it was sliced. While it baked, we played the Face in the Hole game with a little whipped topping. My kids love when I get splatted in the face with cream, apparently that’s hilarious!
I made the cake again for my husband’s company picnic, and made sure to top it with plenty of raspberries and some shaved chocolate. It was a hit! No one can resist chocolate covered anything and the plate was empty not even halfway through the event. I love it when that happens!
Ingredients
1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired
Instructions:
Heat oven to 350°F.
Make the cake as directed on the package for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake all over with a 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.
Quick Tip: Garnish the cake with some fresh raspberries to make it look extra appetizing and beautiful.
Thank you to Tablespoon for this awesome recipe!
