1boxwhite cake mix and ingredients to make the cake
13.3 ouncebox raspberry jello
3/4 cupcold water
18 ounceCool Whip(thawed)
raspberries and sprinkles for ganish(if desired)
Prepare and bake the cake according to the box directions of a 9x13-inch cake.
1 box white cake mix and ingredients to make the cake
Whisk together the boiling water and jello mix for 2 minutes, then add the cold water.
1 3.3 ounce box raspberry jello, 1 cup boiling water, 3/4 cup cold water
Poke holes all over the cake with a skewer, fork, or wooden spoon handle.
Use a measuring spoon to add the jello to the holes, it will spread, that’s okay.
Refrigerate the cake for at least 3 hours, preferably overnight.
Top with thawed cool whip and garnish with fresh raspberries and sprinkles if desired.
1 8 ounce Cool Whip, raspberries and sprinkles for ganish
Enjoy the cake within two days of frosting the cake. If you don’t eat it within two days, I recommend tossing in the trash.Refrigerate the cake in the cake pan with a lid or covered with foil or plastic wrap.If you want the cake to have less of a red color (not sure why you would, but if you do), you can reduce the cold water to 1/2 cup of water instead of 3/4 cup.Freeze this cake immediately after adding the jello and before frosting. Wrap tightly in plastic wrap then freeze for up to three months. Remove from freezer and thaw then frost with Cool Whip right before serving.