1/2 c Chopped pecans
1 pk White cake mix
1 c Sour cream
1/4 c Water
2 Eggs
1 pk Raspberry gelatin powder
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 1/2 cup batter and blend.
Pour 1/3 plain batter over the nuts in pan. Spoon about 1/2 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
Yields
1 Servings