RASPBERRY RICE CAKE

Arlys Hansen
Dayton Hudson Central

INGREDIENTS
18 ½ ounce package white cake mix with pudding
3 ounce package raspberry flavor gelatin
10 ounce package frozen raspberries, thawed (undrained)
4 eggs
½ cup vegetable oil
¼ cup hot water

FROSTING
10 ounce package frozen raspberries, thawed (undrained)
12 ounce carton frozen whipped topping, thawed


HOW TO PREPARE
Heat oven to 350F. Grease and flour 9x13x2 inch pan. In large bowl, combine dry cake mix and gelatin. Add raspberries with juice, eggs, oil and water; beat until well blended, about 3 minutes. Pour into prepared pan. Bake 30 to 35 minutes or until done—cool.

For frosting, in small bowl, fold raspberries and juice into whipped topping. Spread over cake. Refrigerated 2 hours. 15 servings.