>From the Foodie View website... ~~~~~
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 Start to Finish:3 hr 45 min Makes:12 servings 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 1. Heat oven to 350°F (325°F for dark or nonstick pan). 2. Make and cool cake as directed on box for 13x9-inch pan. 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. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~ ~~ .