Description
A moist yellow cake studded with pools of vibrant raspberry gel, then chilled under clouds of whipped cream. Each slice bursts with tangy fruit flavor and is dotted with crunchy freeze-dried raspberries for texture.
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1 envelope raspberry flavored gelatin
- 1 cup boiling water
- 8 ounce whipped topping, thawed
- 1/2 cup raspberry jam
- 1/4 cup freeze-dried raspberries, crushed
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl combine the cake mix, water, eggs, and oil until smooth.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean.
- While the cake is still warm, use the handle of a wooden spoon or a chopstick to poke holes all over the surface.
- In a separate bowl dissolve the raspberry gelatin in the boiling water, stirring until fully combined.
- Slowly pour the gelatin mixture over the top of the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 2 hours or until the gelatin is set.
- Spread the whipped topping evenly over the chilled cake.
- Warm the raspberry jam in the microwave for 20 seconds, then drizzle over the whipped topping.
- Sprinkle the crushed freeze-dried raspberries on top for garnish and additional flavor.
Notes
- Use evenly spaced holes to ensure the gelatin soaks throughout.
- Fresh raspberries can be added on top for extra texture and brightness.
- Allow the cake to chill thoroughly so the gelatin sets firmly.
- Store the cake covered in the refrigerator for up to three days.