[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Raspberry Poke Cake[/title][fusion_text]Week of August 11th to August 15th, 2008
RASPBERRY POKE CAKE
1 Pkg. Betty Crocker Super Moist Cake Mix 1 1/4 Cups Water
1/3 Cup Vegetable Oil 3 Egg Whites
1 Pkg. (4 Serving Size)Raspberry Jell-O 1 Cup Boiling Water
1/2 Cup Cold Water Fresh Raspberries
2 Cups Sweetened Whipped Cream or Cool Whip, thawed
Grease bottom only of a 9×13 inch pan. Make cake mix as directed on package, using water, oil and egg whites. Pour into pan. Bake at 350 degrees for 28 to 33 minutes or until toothpick in center comes out clean. Cool completely, about 1 hour. Pierce cake every 1/2 inch with fork. Stir Jell-O and boiling water in small bowl until smooth. Stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake. Garnish with raspberries. Store covered in refrigerator.
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