Raspberry Cream Cheese Cake

1 white cake mix
1/2 small box raspberry Jello
1 (10 ounce) pkg frozen raspberries, drained (can use fresh if you have them)

Frosting
8 ounces cream cheese, softened(can used low fat cream cheese)
1 tsp vanilla extract or 1/2 tsp lime juice
1/2 small box raspberry gelatin
1/2 cup butter, softened
1 (1 pound) powdered sugar

Prepare cake according to package directions, then add gelatin and
raspberries. Mix well, pour into two 8-inch round cake pans (or if you prefer use a 9 x 13 inch pan). Bake for 30 to 35 minutes at 350 degrees .

Frosting: cream butter and cream cheese, add gelatin and powdered sugar gradually, mixing well. If frosting gets too thick add a little vanilla to make it thinner. Cool the cake completely before frosting. Keep cake refrigerated.