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RASPBERRY CAKE

- from Cupcake recipe
1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or
3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325
degrees for approximately 50 minutes. When cooled frost with a mixture of 3
ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1
tablespoon butter or margarine.
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