1 pkg. Betty Crocker SuperMoist white cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 egg whites
1 pkg. raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
2 c. frozen (thawed) whipped topping
fresh raspberries (if desired)

Heat oven to 350°F. Grease bottom of pan, 13 x 9 x 2-inch, with shortening. Make cake mix. Pour in pan.

Bake 28 to 33 minutes or until toothpick comes out clean. Cool completely, about 1 hour. Pierce cake every 1/2-inch with fork. Stir gelatin and boiling water in small bowl until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen it. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store, covered, in refrigerator.