Ingredients:
1 package (3 oz) JELL-O Raspberry Jelly Powder
½ cup chopped pecans (see note)
1 package white cake mix
1 cup sour cream
¼ cup water
Icing Sugar
2 eggs
Directions:
Sprinkle nuts evenly over bottom of a thoroughly greased and floured 10-inch tube pan. Combine cake mix, sour cream, water and eggs in large mixer bowl. Blend. Then beat at medium speed of electric mixer for 2 minutes. Sprinkle jelly powder into ½ cup batter and blend. Pour on third of batter over nuts in pan. Spoon about half of jelly mixture in a one-inch ring around the centre of the pan, keeping away from sides. Repeat layers ending with white cake batter, spreading it over the jelly mixture to cover. Bake at 350° for 45-50 minutes. Cool in pan 5 minutes. Remove and continue cooling. Sprinkle with icing sugar.
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