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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (82g) Recipe makes 12 servings |
||
| Calories 266 | ||
| Calories from Fat 88 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 338mg | 14% | |
| Potassium 74mg | 2% | |
| Total Carbohydrate 41.0g | 13% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 24.9g | ||
| Protein 4.1g | 8% | |
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By: MarieAlice
Jan 11, 2005
This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling.
SERVES 12
Ingredients
- 1 (18 1/4 ounce) box yellow cake mix
- 1 cup sour cream
- 1/4 cup water
- 2 eggs
- 1 (3 ounce) box raspberry gelatin powder
Directions
1
Combine cake mix, sour cream, water and eggs in large bowl.2
Blend, then beat at medium speed 2 minutes until creamy.3
Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.4
Sprinkle with 1/2 the gelatin.5
Repeat layers.6
Spread remaining batter over gelatin to cover.7
Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.8
Cool in pan 5 minutes.9
Remove from pan; cool on rack.10
Sprinkle with confectioners' sugar, if desired.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Christy, AZ
On Dec 4, 2008
I really liked this it tasted great and was so pretty. Its a keeper. thanks
From: J Bowen
On Jul 19, 2005
Our family loved this cake. I used light sour cream and egg substitute and it came out great. I topped it with confectioners sugar and toasted coconut. Then with each slice served I dolloped it with lite cool whip. Yum 
From: *666*
On Jun 14, 2005
This is a very simple and quick recipe but no one will even know you spent very little time making this. It was very moist and light perfect for our summer weather we are having now.
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