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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This cake is so easy to make and is one of my DH's favorite. Tastes better than a zinger that you remember as a child... or even now. Ingredients:
1 (18 1/4 ounce) box golden vanilla cake mix |
1 1/4 cups water |
1/2 cup vegetable oil |
3 eggs |
2 tablespoons raspberry gelatin powder, powder |
14 ounces sweetened condensed milk (eagle brand) |
1 cup seedless raspberry jam |
1 (8 ounce) container cool whip |
1 cup shredded coconut |
1 tablespoon chambord raspberry liquor (optional) |
Directions:
1. Preheat oven to 350°F Grease bottom only of 13x9 pan.
2. Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes.
3. Stir in the raspberry jello powder.
4. Pour into prepared pan (13x9).
5. Bake aproximately 30 minutes or until golden brown (follow baking time on cake box).
6. Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;.
7. spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves).
8. Top with Cool Whip and then sprinkle with coconut.
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