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Cuisine Magazine Recipes

Raspberry Poke Cake

Posted on : 08-08-2016

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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

Directions

Heat oven to 350°F (325°F for dark or nonstick pan).

Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.

Pierce cooled 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.

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