RASPBERRY DREAM CAKE

RASPBERRY DREAM CAKE BY TIKA

RASPBERRY DREAM CAKE

INGREDIENTS:

1 Yellow Cake Mix

2 Packages Raspberry Jello

1 small package Vanilla Instant Pudding

1 cup milk

2 tsp Vanilla

3 cups frozen whipped topping

PREPARATION:

Bake the cake as directed in a 9×13″ pan, two square, OR two round pans. Let cake cool completely. Poke holes in cooled cake with the handle of a wooden spoon.  I like to vary the depth of the holes.

Mix 1 package raspberry gelatin dessert with 1 cup boiling water, stirring til dissolved.  Add 1 cup cold water and stir. Pour over cake. Cover lightly with plastic wrap and refrigerate for 3 hours.

In mixer bowl, beat pudding mix with cold milk, the second package of gelatin dessert and vanilla until thickened.  Add approximately 3 cups of whipped topping.  Place in refrigerator to chill along with the cake. PLEASE NOTE: To get the layered look as in the picture – mix your cake as directed on box.  Pour into well greased and floured pans.  You can use two 8 x 8 or 9 x 9 square pans – OR – use round baking pans.

When cool, remove cakes from pans and place each layer on a dinner plate.  Then poke your holes and pour the Jello over the top. Cover lightly with plastic wrap.  Refrigerate for about 3 hours.

Frost cake with pudding/Jello/vanilla mixture.

By Tika 7/24/15

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