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Raspberry Cake
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1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen
raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.
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