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1 box French Vanilla cake mix
4 eggs
2/3 cup water
3 oz. pkg. raspberry jello
1 pkg. frozen raspberries (thawed)
Mix all together until very well blended. Put in greased or sprayed 9x13 pan.
Bake at 325 degs until toothpick inserted in center comes out clean (about 30 mins).
FROSTING:
3 oz. pkg. raspberry jello
3 oz. pkg. instant vanilla pudding mix
8 oz. container frozen whipped topping, thawed
Combine all ingredients. Blend well. Spread on cooled cake. Refrigerate
4 eggs
2/3 cup water
3 oz. pkg. raspberry jello
1 pkg. frozen raspberries (thawed)
Mix all together until very well blended. Put in greased or sprayed 9x13 pan.
Bake at 325 degs until toothpick inserted in center comes out clean (about 30 mins).
FROSTING:
3 oz. pkg. raspberry jello
3 oz. pkg. instant vanilla pudding mix
8 oz. container frozen whipped topping, thawed
Combine all ingredients. Blend well. Spread on cooled cake. Refrigerate
