Raspberry Cake

Ingredients
1 package white cake mix regular size
1 package 3 ounces raspberry gelatin
4 large eggs room temperature
12 cup canola oil
14 cup hot water
1 package 10 ounces frozen sweetened raspberries thawed undrained
frosting
1 carton 12 ounces frozen whipped topping 412 cups thawed
1 package 10 ounces frozen sweetened raspberries thawed undrained
Fresh raspberries optional
Directions
Preheat oven to 350. In a large bowl combine the cake mix gelatin eggs oil and water beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.

Pour into a greased 13x9in. baking pan. Bake until a toothpick inserted in the center comes out clean 3540 minutes. Cool completely.
For frosting in a large bowl fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts
1 piece 330 calories 15g fat 6g saturated fat 53mg cholesterol 233mg sodium 44g carbohydrate 29g sugars 2g fiber 4g protein.