1 1/2 c. miniature marshmallows
2 (10 oz.) pkg. frozen raspberries, thawed use syrup
1 (3 oz.) pkg. raspberry Jello
2 1/4 c. flour
1/2 tsp. salt
1 1/2 c. sugar
1 c. milk
1/2 c. shortening
1 tsp. vanilla
3 tsp. baking powder
3 eggs

Generously grease bottom only of 9 x 13 inch pan. Sprinkle marshmallows evenly over bottom. Combine berries, syrup with Jello, set aside.

Combine remaining ingredients. Blend on low until all dry particles are moistened. Beat 3 minutes at medium speed, scraping sides of bowl often.

Pour batter evenly over marshmallows. Spoon raspberry mixture evenly over batter. Bake for 45-50 minutes at 350 degrees. Test - cake is done when toothpick comes out clean. Top with whipped cream or ice cream.

Note: I mix dry ingredients and shortening as I would for pie crust. Then all the rest of ingredients and finish the beating process.