2 (10 oz.) pkg. frozen raspberries, thawed
1 (3 oz.) pkg. raspberry gelatin
2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. milk
3 eggs
1 c. miniature marshmallows
2 c. whipped cream
2 tbsp. powdered sugar

Combine raspberries and gelatin in a bowl. Set aside. Sift flour, sugar, baking powder, and salt into a large bowl. Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth. Arrange marshmallows in well greased 13 x 9 x 2 inch cake pan. Pour batter over marshmallows. Spoon raspberry mixture over batter. Bake at 350 degrees for 50 minutes or until toothpick inserted in middle comes out clean. Serve warm with whipped cream. Makes 8-10 servings.