Ingredients for Red Zinger Cake
- Golden Vanilla Cake Mix
- Water as directed on cake mix box
- Vegetable Oil
- 3 large eggs
- Raspberry Gelatin Powder
- Sweetened Condensed Milk
- Seedless Raspberry Jam
- 8 oz Cool Whip
- Shredded Coconut
- Chambord Raspberry Liquor
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How to Make Red Zinger Cake
- Preheat oven to 350°F (175°C). Grease the bottom of a 13x9 inch baking pan.
- In a large bowl, combine one box (15.25 oz) of your favorite white cake mix, the amount of water specified on the cake mix box, 1/3 cup vegetable oil, and 3 large eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Stir in 3 oz (approximately 1 packet) of raspberry Jell-O powder.
- Pour batter into the prepared pan.
- Bake for approximately 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove cake from oven. Immediately poke holes all over the cake using a fork. Pour 1 (14 oz) can of sweetened condensed milk evenly over the top.
- Spread 1 cup of raspberry preserves evenly over the condensed milk. Let the cake cool completely.
- Top with 8 oz of Cool Whip and sprinkle generously with sweetened coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
229g
Fat
53g
Carbs
26g
