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RASPBERRY POKE CAKE Recipe

Ingredients
  • 1 box Betty Crocker Super Moist white cake mix - prepared as directed on package
  • 1 box raspberry Jello (4 ounce box)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 package Cool Whip (8 ounce pkg)
  • 1 cup fresh raspberries
Directions
Heat oven to 350°

Make and cool cake as directed on the box for a 9 x 13 pan. Pierce the cooled cake all over with a fork. In a small bowl, stir jello, boiling water until smooth; add cold water. Pour over cake. Run knife around the sides of the pan to loosen the cake. Refrigerate at least 2 hours. Frost with Cool Whip and decorate with the fresh raspberries.

Variation: can use orange Jello and mandarin oranges, strawberry Jello and fresh strawberries, lemon Jello with fresh raspberries.

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