RUBY SLIPPER Cake
1 (18.25 ounce) box yellow cake mix
1 (8 ounce) carton sour cream
1/4 cup water
2 eggs
1 (4 serving size) box raspberry gelatin mix
Powdered sugar
Preheat oven to 350. In bowl, combine cake mix, sour cream, water and eggs. Beat with mixer on medium for 2 minutes, or until creamy. Spoon one-third of batter into well-greased and floured tube pan. Sprinkle with half of gelatin mix. Spread remaining batter over gelatin to cover. Bake for 45 to 50 minutes, or until cake springs back when lightly touched. Cool in pan for 5 minutes. Remove from pan. Cool on wire rack. Sprinkle with powdered sugar.