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This is a family favorite, a really delicious yum-yum cake!

1 pkg. 3-oz. raspberry gelatin
1 cup hot water
1 teaspoon vanilla
1 pkg. 18.25-oz. white cake mix
1 cup finely chopped hazelnuts, divide
4 eggs
3/4 cup corn oil
1 can 21-oz. Comstock Wildernest Raspberry Topping
1 cup heavy cream, whipped

Dissolve gelatin in hot water; add vanilla. In a bowl combine cake mix and 3/4 cup chopped hazelnuts;
mix. Add eggs, oil and gelatin. Mix for 8 minutes or until smooth. Spray a 13x9x2 baking pan with a
non-stick cooking spray. Pour in cake mix. Bake in a preheated 350 degree oven for 35 minutes. Cool
cake on a wire rack. Spread with raspberry topping and sprinkle with remaining 1/4 cup chopped
hazelnuts. Cut into desired size serving and top with a dollop of whipped cream. Serves 8-10.

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