Recently a neighbor/friend of mine brought us a delicious raspberry glaze sheet cake made from her mother’s recipe (credit to Gloria Forney & Samantha Forney). Samantha gave me permission to put this up on this website. Hope you enjoy it!
Raspberry Jello Cake
Total time=50 MINUTES
White Cake Mix, 1 pkg;
Raspberry Jello, 1 small pkg;
Cold Water, 1 cup;
Olive Oil, 1/4 cup;
2 cups powdered sugar;
1/3 cup fruit juice (juice can be obtained by thawing a bag of frozen raspberries);
Pre-heat oven to 350 degrees;
Beat together the first 4 ingredients for one minute;
Add oil, beat for one minute;
Bake for 35 minutes at 350 degrees;
Glaze: Mix together the juice from the frozen raspberries and the powdered sugar till smooth.
When the cake is done (a toothpick inserted in the middle of the cake comes out clean), take from oven and allow to cool.
Prick the cake top with a fork.
Pour on the glaze and smooth over the top of the cake.