- 1 cupof tub cool whip, thawed in the refrigerator
- 1 cupof eggs
- 2/3 cupof granulated sugar
- 1/30 cupof vanilla
- 1/2 cupof all-purpose flour
- 2 cupsof warm water
- 1/10 cupof lemon juice
- 1 1/2 cupof raspberry jello
- 1 cupof raspberries
Take a mixing bowl and add 1 cup raspberry jello and two cups of boiling hot water. Stir the ingredients together until dissolved. Then, add one cup of cold water and leave the bowl for a while.
Take a new bowl and beat 4 large eggs. Use your mixer to whisk for about 5 minutes on high speed. Then, add 1/2 cup of sugar and whisk the ingredients for 5 minutes more. Next, add 1/4 teaspoon of vanilla. Sift 1/2 cup of flour into a bowl, folding in between each addition. Fold until no streaks of flour remain. Be careful to not over-mix.
Next, add the batter into lined glass dish covered with parchment paper and put it in the oven. Bake for about 20 minutes at 350 degrees. Remove from the oven and invert onto a cooling rack. Remove the parchment paper. When the cake is cool, put it back in a baking dish.
To make the syrup, add 1/4 cup of sugar to 1/2 cup of warm water. Next, add a little bit of lemon juice. Stir the ingredients together and set it aside. Brush the syrup evenly over the top of the cake. Set your cake aside to let it soak up some of that juice.
Take your jello bowl and beat in 1 cup of cool whip. Blend the ingredients. The consistency should be thick. Put the mixture in a fridge for about 10 to 15 minutes if it is not thick enough. Pour the mixture evenly over the cake. Next, add the raspberries. Put the dish in a fridge for about an hour or until it is pretty well set.
To make a jello topping, add 1/2 cup of jello with 1 cup of boiling hot water. Stir the ingredients together until dissolved and add 1/2 cup of ice cold water. Set it aside and let it cool down. Next, pour it over the cake. Refrigerate it until it is fully set.