Ingredients
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1 (12 ounce) package whole frozen raspberries (not in syrup)
1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 cups water
1 (6 ounce) package raspberry gelatin powder
1 tablespoon cornstarch
2 ounces semisweet chocolate
powdered sugar
1 (16 ounce) container frozen whipped topping (optional)
Preparation
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Preheat oven to 375 degrees F.
Lightly spray a rectangular baking pan with non stick cooking spray.
Spread raspberries evenly over bottom of pan.
Prepare cake according to package directions and pour batter over raspberries.
Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
Pour gelatin over cake batter.
Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Chop chocolate up into small pieces and sprinkle over cake.
Dust with powdered sugar.
May serve with whipped topping.
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