1 Box White Cake MIx
1 (30)oz. Raspberry Jello
4 Eggs
11/2 Cups Plain or Raspberry Yogurt
1/3 Cup Veg. Oil
Cake in large bowl combine cake mix, jello, eggs and yogurt and oil. Beat on medium for 5 minutes. Bake 30 minutes on 350. Cool in pans 10 minutes then on wire racks. With a sharp knife split each layer to make 4 layers. Spread each layer with raspberry frosting. Let chill before serving.
RASPBERRY FROSTING
1/2 Cup Butter, softened
4 Cups Powdered Sugar, sifted
1/3 Cup Light Cream or Evaporated Milk
1 Teaspoon Vanilla Extract
In a large bowl cream the butter and half of the powdered sugar until light and creamy. Add cream and vanilla. Gradually add remaining powdered sugar, beating until smooth. To make the raspberry tasting frosting. Add 1 cup finely chopped raspberries to the mixture.
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