Raspberry Poke Cake A pretty color and raspberry taste enhances this cake.

1 pkg white cake mix
1 1/3 C water
 2 eggs (or 1/2 C egg substitute)
1/3 C applesauce
1 3-oz pkg raspberry Jell-O
1 C boiling water
1/2 C cold water
 1 8-oz container Cool Whip, thawed

Prepare cake mix as package directs using water, eggs, and applesauce. Pour mixture into greased 9" x 13" cake pan. Bake at 350° F for 30 minutes or until toothpick inserted into center of cake comes out clean. Cool. Using a large fork, poke the cake at 1/2" intervals.

In a medium bowl, dissolve gelatin in boiling water. Add cold water. Slowly pour gelatin over cake, filling holes left by fork. Chill in refrigerator until gelatin is set. Frost with Cool Whip. Keep refrigerated till ready to serve.

Servings: 15

Submitted by Debby Shabo Wade 

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