Raspberry Jello Cake Recipe (Video)

In a large mixing bowl, combine 6 oz jello with 2 cups boiling water. Stir until dissolved then add 1 cup cold water. Let jello sit at room temp until just starting to set.

Preheat Oven to 350˚F. Line the bottom of a 13x9 Glass baking dish with parchment paper. Don't grease the sides.

Beat 4 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, add 1/2 cup sugar and continue beating on high speed for 5 min until thick and fluffy. Fold in 1/4 tsp vanilla.

Sift in 1/2 cup flour in thirds into the batter, folding it in between each addition. Spread batter evenly into lined glass dish and bake at 350˚F for 18-20 minutes.

Remove from oven, cut away from edges, invert onto a cooling rack and peel back the parchment paper. Let cake sit on top of the peeled back parchment paper to cool.

Combine the syrup ingredients: 1/2 cup warm water, 2 Tbsp sugar and 1 tsp lemon juice and set aside to cool to room temp. Brush the top of the cooled cake evenly with syrup.

Once jello is starting to thicken, beat in 8 oz cool whip. Pour the mousse over the cake layer and spread evenly. Top with raspberries, pushing them down slightly into the mousse. Refrigerate 1 hour.

In a large measuring cup, combine 3 oz jello with 1 cup boiling water and stir until gelatin is dissolved. Add 1/2 cup cold water and let cool to room temp. Pour jello over the back of a spoon into the pyrex dish and refrigerate another hour or until fully set.