Thursday Recipe

The recipe hiatus is over and I'm back with an oldtime summer favorite - Jell-o cake! My great grandmother used to make this in the summer and we loved it. Quick easy and meant to be eaten chilled, sure helps to beat the summer heat.

Ingredients

1	box 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

Directions

1.	Heat oven to 350°F (325°F for dark or nonstick pan).
2.	Make and cool cake as directed on box for 13x9-inch pan.
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.

Note - you can substitute any flavored jell-o or jell-o pudding mix for this recipe. One of my favorites is butterscotch pudding and adding crushed toffee bits on top of the whipped topping.