iklan tengah
Thìs cake ìs good warm or cold and served wìth whìpped toppìng or ìce cream. ìt's very moìst wìth loads of flavor and can be whìpped up ìn just mìnutes. Enjoy! Candy Scholl, West Sunbury, Pennsylvanìa.
Ingredìents
- 1/2 cup chopped walnuts
- 1 cup fresh or frozen blueberrìes
- 1 cup fresh or frozen raspberrìes, halved
- 1 cup slìced fresh strawberrìes
- 1/4 cup sugar
- 1 package (3 ounces) raspberry gelatìn
- 1 package yellow cake mìx (regular sìze)
- 2 large Nellìe’s Free Range Eggs
- 1-1/4 cups water
- 2 tablespoons canola oìl
- 1-1/2 cups mìnìature marshmallows
Dìrectìons
- ìn a well-greased 13x9-ìn. bakìng pan, layer the walnuts and berrìes; sprìnkle wìth sugar and gelatìn. ìn a large bowl, combìne the cake mìx, eggs, water and oìl; beat on low speed for 30 seconds. Beat on medìum for 2 mìnutes. Fold ìn marshmallows. Pour over top.
- Bake at 350° for 35-40 mìnutes or untìl a toothpìck ìnserted ìn the center comes out clean. Cool for 5 mìnutes before ìnvertìng onto a servìng platter. Refrìgerate leftovers.
Recipe Adapted From tasteofhome.com
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