Red Velvet Cake

We had some friends come out for a visit and I wanted to make something easy, but tasty for dessert.  I'd been holding onto a recipe for some time that I decided to try.  It turned out wonderful and because of the raspberry base and jello, it was super moist.

I'm pretty sure it's a Pampered Chef recipe from years ago, but it's ripped out of a booklet so I'm not sure.

Red Velvet Cake

1 package (12 oz.) whole frozen raspberries (not in syrup), thawed

1 package (18.25 oz.) devil's food cake mix (plus ingredients to make cake)

2 cups water

1 package (6 oz.) raspberry flavored gelatin

1 tablespoon cornstarch

2 squares (1 oz. each) semi-sweet chocolate for baking

Powdered sugar

Whipped cream or cool whip or vanilla ice cream (optional)

Garnish with (optional)

Fresh raspberries

Mint leaves

Preheat oven to 375 degrees.  Lightly spray 9x13 inch baking pan with oil spray.  Spread raspberries evenly over bottom of pan.  Prepare cake mix in large bowl according to package directions; pour batter over raspberries, spreading evenly.  

In microwave safe bowl, microwave water on HIGH 4 minutes or until boiling.  Combine gelatin and cornstarch in small bowl.  Whisk gelatin mixture into boiling water until dissolved.  Pour gelatin mixture evenly over batter. 

 Bake 40-45 minutes or until cake tester comes out clean.  chop chocolate using food chopper; sprinkle evenly over cake.  Let stand 10 minutes.  Sprinkle top of cake with powdered sugar using a sifter.  Serve warm or cool.  Garnish with whipped topping/ice cream, fresh raspberries and mint leaves.