This raspberry jello cake is the perfect holiday dessert and is always a favorite with the kiddos. The moist sponge cake paired with the sweet-tartness of the raspberry mousse and fresh raspberries will win your crowd over. You can also get as creative as you want with this; changing up the jello and fruit – the possibilities are endless!


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KITCHEN EQUIPMENT:

KitchenAid - http://amzn.to/20vzVIc
glass baking dish - http://amzn.to/1Q6dINp
OXO good grips spatula - http://amzn.to/20vA26I
glass mixing bowl - http://amzn.to/20vA7at
John Boos cutting board - http://amzn.to/1Q6dOVi

INGREDIENTS:

For the Raspberry Mousse:
6 oz package raspberry jello
8 oz tub cool whip, thawed in the fridge

For the Cake Layer:
4 large eggs, room temp
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½ cup granulated sugar
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¼ tsp vanilla
½ cup all-purpose flour

For the Syrup:
½ cup warm water
2 Tbsp granulated sugar
1 tsp lemon juice

Topping Ingredients:
3 oz package raspberry jello
6 oz package raspberries

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