Raspberry ‘n’ Cream Cheese Cake
1 (18.25 ounce) box white cake mix
1/2 small box raspberry gelatin
1 (10 ounce) package frozen raspberries, drained
Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
1 (1 pound) box confectioners’ sugar
1/2 small box raspberry gelatin
1 teaspoon vanilla extract or 1/2 teaspoon lime juice
Prepare cake according to package directions. Add gelatin and drained raspberries. Mix well. Bake at 350 degrees F for 30 to 35 minutes in two 8-inch round cake pans.
To prepare frosting, cream butter and cream cheese together until completely blended. Add powdered sugar and gelatin gradually, mixing well. Thin with vanilla extract, if needed. Make sure cake is completely cooled before frosting. Keep cake refrigerated.