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RASPBERRY POKE CAKE

Ingredients

  • 1 cup(s) boiling water
  • ½ cup(s) cold water
  • 1 package(s) Cool Whip (8 ounce pkg)
  • 1 box(es) Betty Crocker Super Moist white cake mix - prepared as directed on package
  • 1 box(es) raspberry Jello (4 ounce box)
  • 1 cup(s) fresh raspberries

Heat oven to 350° Make and cool cake as directed on the box for a 9 x 13 pan. Pierce the cooled cake all over with a fork. In a small bowl, stir jello, boiling water until smooth; add cold water. Pour over cake. Run knife around the sides of the pan to loosen the cake. Refrigerate at least 2 hour...

View full recipe at RecipeTips.com

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