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Instructions |
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Move oven rack to lowest position (remove other
racks). Heat oven to 350 degree F. In extra-
large glass or metal bowl, beat cake mix and cold
water at low speed 30 seconds; beat at medium
speed 1 minute. Pour into ungreased 10 “ tube
pan. Do not use fluted tube cake pan or 9” tube
pan, or batter will overflow.
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Bake 37-47 minutes or until top is dark golden brown
and cracks feel very dry and not sticky. Do not
under bake.
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Cool cake upside down on narrow-necked glass
bottle or heatproof surface 1 hour or until
completely cooled. Loosen edges with flat knife
or metal spatula to remove from pan. Tear cake
into 3/4 “ pieces.
Place gelatin in large bowl. Pour boiling water
over gelatin; stir until dissolved. If desired,
set aside several raspberries for garnish. Gently
stir remaining raspberries into gelatin.
Refrigerate gelatin mixture about 15 minutes or
until thickened but not set.
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Layer half each of cake pieces, gelatin mixture and
yogurt in 3-qt glass bowl; repeat. Garnish with
reserved raspberries. Refrigerate at least 2 hours
until firm. Cover and refrigerate any remaining
dessert.
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Originally Submitted
10/8/2012
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