Raspberry Cake

Source: Quick Cooking magazine

1 (18 1/4 ounce) box white cake mix
1 package (3 ounce) raspberry gelatin
1 package (10 ounce) frozen sweetened
    raspberries, thawed, undrained
4 eggs
1/2 cup vegetable oil
1/4 cup hot water

Frosting
1 (12 ounce) container frozen whipped
    topping, thawed
1 package (10 ounce) frozen sweetened
    raspberries, thawed, undrained

In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water, beat until well blended. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool.

For frosting, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.