Raspberry Fluff Cake Recipe

Spray or grease 9 x 13 pan and preheat oven to 350°.
Open the bag of frozen raspberries and add in 1/4 cup granulated sugar. Stir until berries are coated (this can also be done in a bowl).
In a large bowl or stand mixer,add cake mix, raspberry gelatin (dry mix), eggs, oil, hot water and half or 6 ounces of sweetened raspberries with juices and beat until combined.
Pour batter into prepared 9 x 13.
Bake for 25 to 30 minutes, until an inserted wooden pick or cake tester comes out clean. Place the pan on a wire cooling rack and let it cool completely.

In a large bowl or stand mixer, pour in heavy cream, powdered sugar and vanilla. Beat on medium with whisk attachment until soft peaks form (about 3 to 4 minutes).
Fold in remaining 6 ounces of raspberries with juices.
Spread evenly over top of completely cooled cake. Place in refrigerator for 2 hours to chill.
Slice and serve with fresh raspberries and mint leaves.