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Desserts

Raspberry Cake

Raspberry Cake recipe
photo by:kraft
Strawberry JELL-O and fresh raspberries give this moist cake an even moister fruity bottom layer.
time
prep:
10 min
total:
1 hr 40 min
servings
total:
16 servings
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What You Need

5
cups  fresh raspberries
1
cup  sugar
1
pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
3
cups  JET-PUFFED Miniature Marshmallows
1
pkg.  (2-layer size) white cake mix
2
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

SPREAD raspberries onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with sugar, dry gelatin mix and marshmallows.

PREPARE cake batter as directed on package; pour over marshmallows.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool.

SERVE topped with COOL WHIP.

Kraft Kitchens Tips

Substitute
Substitute 2 pkg. (12 oz. each) frozen raspberries for the fresh raspberries.
Make Ahead
This cake can be prepared ahead of time. Cool, then store in refrigerator until ready to serve. Refrigerate any leftovers.
Substitute
Prepare using JELL-O Raspberry Flavor Gelatin.
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