Raspberry Marshmallow Cake
Raspberry Marshmallow Cake
Servings: 12 -16
Ingredients
- 2 10-ounce packages frozen red raspberries
- 1 3-ounce package raspberry gelatin
- 1 teaspoon lemon juice
- 2-1/4 cups sifted flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup milk
- 3 eggs
- 1 cup miniature marshmallows
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. Mix together raspberries, gelatin and lemon juice. Set aside. Sift together flour, sugar, baking powder and salt in mixing bowl. Add butter, milk and eggs. Beat on low speed until blended then beat on medium speed until smooth. Distribute marshmallows evenly over bottom of prepared pan. Spread batter evenly over marshmallows. Spread raspberry mixture evenly over batter. Bake for 50 to 55 minutes. Serve with a dollop of whipped topping.
