RASPBERRY CAKE
(from Jenn Stewart)
Cake:
1 pkg.white cake mix
6 oz. Raspberry Jell-O
12 oz. frozen raspberries (set 1-2 oz aside for the frosting)
3/4 cup canola oil
4 eggs
4 T. flour
3/4 cup water
Mix all together until well blended. Pour into greased sheet pan. Bake 350 for 30-35 minutes or until toothpick comes out clean.
Frosting:
8 oz. cream cheese, softened
1/4 cup butter, softened
1-2 oz frozen raspberries (that you set aside from the cake)
Mix the above ingredients and then add powder sugar until desired consistency is reached.
Ann
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