18 1/2 oz. pkg. white cake mix with pudding
3 oz. pkg. raspberry flavor gelatin
10 oz. pkg. 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. carton frozen whipped topping, thawed

Heat oven to 350 degrees. Grease and flour 9 x 13 x 2 inch pan or 2 heart shaped pans. In large bowl, combine dry cake mix and gelatin. Add raspberries with juice, eggs, oil and water; beat until well blended, about 3 minutes. Pour into prepared pan or pans. Bake 30 to 35 minutes or until done. Cool.

For frosting, in small bowl, fold raspberries and juice into whipped topping. Spread over cake and between layers if two pans were used. Refrigerate 2 hours. 15 servings. This is Jon and Tom's favorite cake!