I decided to make Double Raspberry Cake, which is easy and good and very pink -- so maybe you might like to try it for your Valentine celebrations. I can take no credit for this cheerful recipe...It came from this book:
...which can be purchased at the Lynden Pioneer Museum's marvelous gift shop!
DOUBLE RASPBERRY CAKE
1 package white cake mix
1 3oz. package raspberry flavored gelatin
1- 10oz. pkg. frozen raspberries, thawed, undrained
1/2 c. vegetable oil
1/4 c. hot water
1/2 tsp. pure vanilla extract
Preheat oven to 350. Grease a 9X13 pan.
Mix cake mix and dry gelatin in a large bowl.
Add raspberries (including juice), eggs, oil, hot water and vanilla.
Beat well with an electric mixer until well blended.
Isn't it a lovely pink?
Pour mixture into prepared pan. Bake 35-40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on a wire rack.
After it is cool you can top it with this:
12 oz. container non-dairy whipped topping
10 oz. pkg. frozen sweetened raspberries, thawed and drained
Fold thawed whipped topping into thawed, drained raspberries and spread over cooled cake. Refrigerate at least 2 hours before serving. Store in refrigerator.
HOWEVER: I've never topped it that way! We've eaten in without any topping (just a little scoop of vanilla ice cream or a shot of whip) and this time I just frosted it. It still tastes great and you don't have to keep it in the fridge.
And since we had 4 birthday people and 4 cakes, fridge space was at a premium...
Cameron, Dillon, Erin & Larry were the birthday honorees!
A close-up of the final product...pretty in pink, and a very nice raspberry flavor too.
And, by the way, we had a lovely afternoon, celebrating, watching football, doing puzzles, talk-talk-talking...
Oh yeah...and eat-eat-eating...
Good times, good times...
...even Molly approved.
(This picture taken by my second shooter, Nate. Good job!)