Raspberry 'n' Cream Cheese Cake

Ingredients

Cake

• 1 (18.25 ounce) box white cake mix*
• 1/2 small box raspberry gelatin
• 1 (10 ounce) package frozen raspberries, drained

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 1 (1 pound) box confectioners' sugar
• 1/2 small box raspberry gelatin
• 1 teaspoon vanilla extract or 1/2 teaspoon lime juice

Instructions

1. Cake: Prepare cake according to package directions.
2. Add gelatin and drained raspberries. Mix well.
3. Bake at 350 degrees F for 30 to 35 minutes in two 8-inch round cake pans.
4. Frosting: Cream butter and cream cheese together until completely blended.
5. Add powdered sugar and gelatin gradually, mixing well. Thin with vanilla extract, if needed.
6. Make sure cake is completely cooled before frosting.
7. Keep cake refrigerated.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.