Raspberry Cake

8 Servings

1 package white cake mix
3 tablespoons flour
1 3oz package raspberry jello
4 eggs
1/2 cup water
1 cup oil
1 10oz package frozen raspberries, thawed but NOT drained.
1/2 cup butter, softened
1 lb. powdered sugar

Directions:

Combine cake mix, flour and dry gelatin and mix well. Add water, oil, eggs and half of the bag of raspberries with juice and beat well. Pour into 3 8" pans and bake at 350 for 25-30 minutes. Let cool and remove from pans. Mix the butter, powdered sugar and other half bag of raspberries until well blended. Spread over cooled bottom layer, then place second layer and repeat. Then place the third layer on top and spread icing all around top and sides until all the frosting is used up and cake is fully covered. (Can do a crumb layer of icing...ice thinly sides and top of all three assembled layers...refrigerate for 20-30 minutes...then ice with the remaining frosting.)



THE BEST RASPBERRY CAKE EVER, HANDS DOWN!!!!! Ok, had to get that out. This really is amazing and delicious and flavorful and addicting. If you don't want three layers you can always put in a rectangular pan, but I like the layers and I could eat the whole cake if I let myself. It's THAT good. Trust me! And this coming from a chocolate girl! Do yourself a favor and try it. It's perfect for Valentine's Day because of it's bright pink color. Make it for your sweetie or just make it for yourself. Either way...just MAKE it!