Raspberry Marshmallow Cake
2 (10-ounce) packages frozen red raspberries
1 (3-ounce) package raspberry gelatin
1 teaspoon lemon juice
2-1/4 cups sifted flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
3 eggs
1 cup miniature marshmallows
Preheat oven to 350 degrees. 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.
Serves 12 to 16.
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