1 pkg. white cake mix (Betty Crocker)
1 c. salad oil
1/2 c. cold water
3 tbsp. flour
1 pkg. raspberry jello (Royal)
4 eggs
1/2 pkg. frozen Birds Eye raspberries, thawed

To cake mix, gelatin and flour, add salad oil and water. Beat well and add eggs, one at a time, beating well after addition of each egg. Then add thawed fruit. Bake at 350 degrees for 30 minutes.

FROSTING:

1 stick butter
1 box confectioner's sugar
1/2 pkg. frozen raspberries, thawed
1 tsp. vanilla

Beat together butter and sugar. Add fruit and vanilla; beat well. Use to frost between and on top of cake layers.