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RASPBERRY CAKE

1 box white cake mix with pudding
3 oz. pkg. raspberry flavor Jello
10 oz. frozen raspberries, thawed (undrained)
4 eggs
1/2 c. vegetable oil
1/4 c. hot water

FROSTING:

10 oz. pkg. frozen raspberries, thawed (undrained)
12 oz. Cool Whip

Bake at 350 degrees in 9 x 13 inch pan, greased and floured. Combine cake mix and gelatin. Add raspberries, eggs, oil and water. Bake 30-35 minutes. Spread combined raspberries and Cool Whip over cooled cake. Refrigerate 2 hours.

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