1 package white cake mix
1 package (3 ounces) raspberry gelatin
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained. (I believe the unsweetened can be used, just add sugar to thawed berries so that they make a juice).
4 eggs
1/2 cup vegetable oil
1/4 cup hot water
FROSTING
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Mix cake mix and gelatin together then add raspberries with juice, eggs, oil, and water. Beat well and put into 9x13x2 baking pan. Bake @ 350 for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool. For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in refrigerator. Yield: 12-16 servings.
Make sure cake is completely cooled (overnight) so that frosting mix doesn’t soak into warmed cake. Done this, you don’t want to. Tastes good but looks awful so no one will eat it.