1 box white cake mix
1 3 oz. box raspberry flavored Jello
3/4 cup water
3/4 cup vegetable oil
1/2 cup raspberries, crushed
4 eggs
1/4 teaspoon raspberry extract
Preheat oven to 350. Spray a 9×13 baking pan or 2 9-inch circle pans with cooking spray, set aside. Combine cake mix, Jello, water, and oil in a mixing bowl. Beat with a mixer on medium speed until well combined. In a small bowl, mix together eggs, crushed berries, and extract. Add to mixture and beat well until all combined. Pour into cake pans and bake until a toothpick inserted in the center comes out clean. 20-25 minutes for layer cakes, or 25-30 minutes for 9×13 cake. Allow to cool completely before icing with butter cream.