- 1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 1 (4-serving size) package raspberry flavored Jell-O®
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 ounce) container frozen whipped topping, thawed
- Fresh raspberries, if desired
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
- Make and cool cake as directed on box for 13×9-inch pan.
- 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.