Ingredients:
1 pkg. white cake mix
1 c. oil
1/2 cup cool water
3 T. flour
1 small (3 oz.) box raspberry gelatin mix
4 eggs
5 oz. frozen raspberries, thawed*
Directions:
To cake mix add gelatin mix, flour, baking powder, oil, and water. Beat well. Beat in eggs one at a time. Then add thawed fruit. Beat well and pour into three 8-inch round cake pans.** Bake at 350 for 25-35 minutes.
* If you do not have New River raspberries, frozen raspberries from the store or your backyard will do.
** You can use two larger round or square cake pans or even an oblong pan, but the three smaller round layers make an impressive sweet delight.
Icing
1 stick margarine
1 lb. confectioners sugar
5 oz. frozen raspberries, thawed
1 tsp. vanilla
Beat together margarine and sugar. Add fruit and vanilla and beat well.
It is very easy to get the icing too runny; if this happens, let the icing set in the refrigerator before frosting the cake.