Yield: 1 Servings
|½ cup||Chopped pecans|
|1 pack||White cake mix|
|1 cup||Sour cream|
|1 pack||Raspberry gelatin powder|
Sprinkle nuts over bottom of a greased and floured fluted tube pan. Combine cake mix, sour cream, water and eggs in a large bowl. Blend then beat at medium for 2 minutes. Sprinkle jelly powder into ½ cup batter and blend.
Pour ⅓ plain batter over the nuts in pan. Spoon about ½ of jelly mixture in a one -inch wide ring around center of pan, keeping away from sides. Repeat layers ending with white cake batter, spreading it over the jello mixture to cover. Bake at 350* for about 45 minutes. Cool in pan for 5 minutes. Remove from pan and sprinkle with icing sugar. Serve with whipped cream. Notes' This cake is beautiful to look at, and even better to eat!
NOTES : From DeeDee's Little Web Page of Recipes Recipe by: Dee Dee
Posted to MC-Recipe Digest by Pepper <pak@...> on Apr 07, 1998