RASPBERRY LEMON CAKE

RASPBERRY LEMON CAKE 1 box lemon cake mix 1 cup water 1/2 cup oil 3 eggs 1 3 oz package raspberry instant Jell-o mix 1 cup boiling water 1/2 cup ice cold water 2 3.4 oz lemon Jell-o instant pudding mixes 3 cups milk (2% or whole) Fresh raspberries Mix cake mix, water, oil, and eggs well. Pour mix into a greased 9x13 pan and bake according to package directions. Let cake cool completely - about 1 hour. Using a fork, poke small holes all over the top of the cake. Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o mix and stir with a whisk until Jell-o is completely dissolved. Add cold water and stir. Pour raspberry Jell-o mixture over the cake. Run a knife around the edges of the cake to loosen it from the sides of the pan. Refrigerate cake for 2 hours. While cake is in the refrigerator, mix the lemon pudding mixes with 3 cups milk (2% or whole). Blend until pudding is completely dissolved. Refrigerate pudding for at least 1 hour. Frost the cake with the pudding and keep refrigerated until ready to serve. Garnish the cake with fresh raspberries just before serving.