1 pkg. white cake mix
2 tbsp. flour
1 red raspberry Jell-O (regular size)
1 lb. box confectioner's sugar
1 stick butter
1/2 c. water
1 c. vegetable oil
4 eggs
1 (10 oz.) pkg. frozen red raspberries (divided)

Mix together the dry cake mix, flour and raspberry Jell-O. Combine the water and vegetable oil and add to the dry mixture. Add the four eggs one at a time, mixing well. Stir in 1/2 the frozen red raspberries.

Hint: Cut block of raspberries in half while still frozen so that exactly half can be saved for icing.

Pour batter into three greased and floured 8 inch layer cake pans. Bake at 325 degrees for 20 minutes or until cake feels bouncy in the center.

For icing, combine the softened butter, confectioners' sugar, and reserved half of the raspberries, thawed. Mix together with electric mixer. Spread on cooled cake.