Ingredients:
1 (12 ounce) packages whole frozen raspberries ( not in syrup)
1 (18 ounce) packages devil’s food cake mix
3 eggs ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
1 1/3 cups water ( or as called for by your cake mix)
2 cups water
1 (6 ounce) packages raspberry gelatin powder
1 tablespoon cornstarch
2 ounces semisweet chocolate
powdered sugar
1 (16 ounce) containers frozen whipped topping (optional)
Directions:
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.
Servings: 16
Time preparation: 20 min.
Time total: 65 min.