Raspberry Poke Cake

Raspberry Poke Cake

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

1. Heat oven to 350°F (325°F for dark or nonstick pan).
2. Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
3. 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.

Makes 12 servings