Cake
18.25 oz milk chocolate cake mix
2 tbsp butter
1 cup sugar
Filling
2 cup fresh raspberries
⅓ cup granulated sugar
⅓ tsp lemon juice
4 oz cream cheese
1 cup whipped topping
Topping
1 box raspberry gelatin
1 cup raspberries, sliced
For cake:
Preheat oven according to cake mix directions.
Pour cake batter evenly in thin layers of three 8-inch pans.
For filling:
For filling, place raspberries, 1 tbsp. granulated sugar and lemon juice in blender.
Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar.
Gently whisk in whipped topping.
Spread mixture on two of the cake tops.
Layer.
For topping:
For jello topping, prepare jello according to package directions.
As soon as gelatin thickens, mix in raspberries.
Return jello inside fridge for at least 3 hours.
Once gelatin is ready, spread jello on cake and serve.
Sugar: 86g
:
Calcium: 32mg
Calories: 546kcal
Carbohydrates: 100g
Cholesterol: 16mg
Fat: 9g
Fiber: 6g
Iron: 1mg
Potassium: 97mg
Protein: 6g
Saturated Fat: 11g
Sodium: 685mg
Vitamin A: 332IU
Vitamin C: 12mg
