Ingredients
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1 (12 ounce) package whole frozen raspberries (not in syrup)
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1 (18 ounce) package devil's food cake mix
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3 eggs (or as called for by your cake mix)
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1/3 cup oil (or as called for by your cake mix)
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1 1/3 cups water (or as called for by your cake mix)
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2 cups water
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1 (6 ounce) package raspberry gelatin powder
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1 tablespoon cornstarch
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2 ounces semisweet chocolate
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powdered sugar
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1 (16 ounce) container frozen whipped topping
Instructions
- Preheat oven to 375 degrees F.
- Lightly spray a rectangular baking pan with non stick cooking spray.
- Spread raspberries evenly over bottom of pan.
- Prepare cake according to package directions and pour batter over raspberries.
- Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
- Pour gelatin over cake batter.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean.
- Chop chocolate up into small pieces and sprinkle over cake.
- Dust with powdered sugar.
- May serve with whipped topping.