RUBY SLIPPER CAKE
My mom used to make this when I was growing up. As kids we loved it because of the deep red color throughout the cake, plus it tasted great. She always used raspberry Jell-o, but you can use any flavor you like - just keep in mind the color that will be spead throughout.
Provided by RedBird1
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325.
- Combine the first 4 ingredients in a large bowl. Blend and then beat at medium speed for 2 minutes.
- Spoon 1/3 of the batter into a well greased and floured spongecake pan.
- Sprinkle half of the Jell-o powder over top.
- Repeat layers ending with batter - spread to ensure the Jell-O is covered.
- Bake @ 325 for 45-50 minutes.
- After cooling slightly, remove the cake from the pan and sprinkle the top with powdered sugar.
Nutrition Facts : Calories 525.6, Fat 19, SaturatedFat 6.9, Cholesterol 87.4, Sodium 679, Carbohydrate 81.4, Fiber 0.8, Sugar 59.1, Protein 8.3
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