Raspberry Bundt Cake
1 white cake mix
1 box (3 oz) raspberry Jell-O
10 to12 oz frozen red raspberries, thawed
2/3 c oil
1 c powdered sugar
1 T butter
1 t vanilla
1 T to 3 T milk, as needed
Preheat oven to 325°.
Grease a 12-cup Bundt pan.*
In a large bowl mix all batter ingredients together by hand.
Beat 2 minutes with electric mixer.
Pour into prepared pan.
Bake at 325° about 50 minutes or until done. Cool 10 minutes before turning out (inverting.)
Cool completely. Drizzle with glaze.
For glaze:Stir the first 3 ingredients together by hand. Stir in the milk, 1 T at a time, for desired consistency.Drizzle over cooled cake, letting some run down sides.
* May be baked in a 9x13x2” pan, time according to box.