1 pkg. yellow cake mix
1 c. sour cream
1/4 c. water
2 eggs
1 (3 oz.) pkg. raspberry Jello

Combine cake mix, sour cream, water, and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy. Spoon 1/3 of batter into well- greased and floured 10-inch fluted tube pan.

Sprinkle with half of dry gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350 degrees for 45-50 minutes until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove from pan, cool on rack. Sprinkle with confectioners' sugar (optional).