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Ruby Slipper Cake

Ruby Slipper Cake Recipe

This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling.
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Course: Dessert
Cuisine: Fusion
Keyword: < 60 Mins, Dessert, Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Calories: 266.5kcal

Ingredients

  • 1 (18 1/4 ounce) box yellow cake mix
  • 1 cup sour cream
  • 1/4 cup water
  • 2 eggs
  • 1 (3 ounce) box raspberry gelatin powder

Instructions

  • Combine cake mix, sour cream, water and eggs in large bowl.
  • Blend, then beat at medium speed 2 minutes until creamy.
  • Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
  • Sprinkle with 1/2 the gelatin.
  • Repeat layers.
  • Spread remaining batter over gelatin to cover.
  • Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed.
  • Cool in pan 5 minutes.
  • Remove from pan; cool on rack.
  • Sprinkle with confectioners' sugar, if desired.

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Nutrition

Serving: 82g | Calories: 266.5kcal | Carbohydrates: 41g | Protein: 4.1g | Fat: 9.8g | Saturated Fat: 3.5g | Cholesterol: 44.5mg | Sodium: 338.2mg | Fiber: 0.5g | Sugar: 24.9g