1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) raspberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired
Heat oven to 350°F (325°F for dark or nonstick pan).
Make and cool cake as directed on box for 13x9-inch pan.
Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
*Recipe from http://www.bettycrocker.com/
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