Very Raspberry Cake
1 white cake mix with pudding
1 (12-ounce) package frozen unsweetened raspberries, thawed, undrained
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Place cake mix, raspberries, oil, sugar, eggs and vanilla in large mixing bowl. Add 1/4 cup water then beat on low until moistened, 30 seconds. Scrape down side of bowl and beat on medium speed until well-blended, two minutes longer. Pour into 9-by-13 baking dish that has been lightly greased and dusted with flour.
Bake until cake springs back when lightly pressed with a finger, 30 to 35 minutes. Remove from oven and cool completely on wire rack for 20 minutes.
Serve with whipped topping that has been mixed with mashed fresh raspberries. Yields 16 to 20 servings.