Chocolate Raspberry Cake
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1 package (18 ounces) chocolate cake mix
2 packages (3 ounces each) raspberry gelatin mix
2-1/2 cups boiling water
1 container (8 ounces) Cool Whip, thawed
Bake cake according to package directions in a 13x9-inch pan. Immediately after the cake is removed from the oven, take a two prong cooking fork and make holes all over the cake. Mix the gelatin in the boiling water and using a funnel, pour the gelatin into the cake holes. Place in the refrigerator to cool. Top with the Cool Whip. Cut and serve. Makes 12 to 18 servings.