Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped pecans |
| 1 pack | White cake mix |
| 1 cup | Sour cream |
| ¼ cup | Water |
| 2 \N | Eggs |
| 1 pack | Raspberry gelatin powder |
| \N \N | Icing sugar |
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