Raspberry Poke Cake Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
	Prep Time: 10 min Total Time: 3 hrs 45 min Servings: 12 servings

Ingredients

• 1  box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1  box (4-serving size) raspberry-flavored gelatin
• 1  cup boiling water
• 1/2  cup cold water
• 1  container (8 oz) frozen whipped topping, thawed (3 cups)
• Fresh raspberries, if desired

Directions

1. 1 Heat oven to 350°F (325°F for dark or nonstick pan).
2. 2 Make and cool cake as directed on box for 13x9-inch pan.
3. 3 Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

Tips & Techniques

• High Altitude (3500-6500 ft):

  Follow High Altitude directions on cake mix box.

• Substitution

  Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.

• Special Touch

  You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.