Ingredients
18.25 oz milk chocolate cake mix
2 tbsp butter
1 cup sugar
2 cup fresh raspberries
⅓ cup granulated sugar
⅓ tsp lemon juice
4 oz cream cheese
1 cup whipped topping
1 box raspberry gelatin
1 cup raspberries, sliced
Preparation
Preheat oven according to cake mix directions.
Pour cake batter evenly in thin layers of three 8-inch pans.
For filling, place raspberries, 1 tbsp. granulated sugar and lemon juice in blender.
Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar.
Gently whisk in whipped topping.
Spread mixture on two of the cake tops.
Layer.
For jello topping, prepare jello according to package directions.
As soon as gelatin thickens, mix in raspberries.
Return jello inside fridge for at least 3 hours.
Once gelatin is ready, spread jello on cake and serve.
