A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Raspberry Marshmallow Cake
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- #102058
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 packages (10 ounce size) frozen red raspberries
1 package (3 ounce size) raspberry gelatin powder
1 teaspoon lemon juice
2 1/4 cups sifted flour
1 1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
3 eggs
1 cup miniature marshmallows
directions
Preheat oven to 350 degrees F. Grease a 9- x 13-inch pan.
Mix together raspberries, gelatin and lemon juice. Set aside.
Sift together flour, sugar, baking powder and salt in mixing bowl. Add butter, milk and eggs. Beat on low speed until blended, then beat on medium speed until smooth.
Distribute marshmallows evenly over bottom of prepared pan. Spread batter evenly over marshmallows. Spread raspberry mixture evenly over batter.
Bake for 50 to 55 minutes. Serve with a dollop of whipped topping.
added by
recipequeen
nutrition data
Nutritional data has not been calculated yet.
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