I am a big fan of cake. Any kind of cake really. But I especially enjoy boring old yellow cake. Doesn’t even need to be iced, I just like the cake.
So thus recipe sound intriguing to me. It is the plain old yellow cake, with some changes.
The sour cream really amps up the moisture level in the cake. It is so moist you really don’t need icing.
The gelatin really adds a lovely aspect to the cake.
First, adding the powder creates a lovely ribbon that runs throughout the cake. It is a lovely affect.
Second, the gelatin gives the cake a lot of flavor. The raspberry really comes through much more than I would have thought.
This was very enjoyable. I think I might try it again with different colors for different events.
THE RUBY SLIPPER
1 Package Yellow Cake Mix
1 Cup Sour Cream
1/4 Cup Water
2 Eggs
3 Ounces Raspberry Flavored Gelatin Powder
Combine cake mix, sour cream, water and eggs in a large bowl. Blend, then beat at medium speed with an electric mixer for 2 minutes. Spoon 1/3 of the batter into a well greased and floured Bundt pan. Sprinkle with 1/2 of the gelatin. Repeat layers. Spoon remaining batter over gelatin to cover. Bake in a 350 degree oven for 45 to 50 minutes, until cake springs back with lightly pressed. Cool in the pan for 5 minutes. Remove from pan and continue to cool on a wire rack. Sprinkle with confectioners’ sugar if desired.
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