A mysterious title, eh? The cake is a followup to "Raspberry Con-fusion Cake". I "deconfusioned" by using the amount of gelatin fluid I intended originally—1/2 cup of water and 1/2 cup of milk into a bowl with a packet of sugar-free raspberry gelatin. The newer cake tastes as good as the first one, nice density and no crumbliness. The layers' heights don't seem much different.
If you try a similar gelatin with cake recipe, this one is improved. If you happen to follow the gelatin's directions for gelatin instead of halving the liquid, the result won't be a disaster. Consider consuming the cake in less time before frosting gooeyness. I don't recall the rest of the downsides of the first cake; I don't plan to repeat my mistake.
Calories and Sodium
Note: Using sugared Jello instead of sugar-free HCF adds about 320 extra calories (~27 C/svg) and 320 extra mg of sodium (~27 C/svg) to the cake. Between the two sugar-free brands, the amount of calories is negligible. The amount for sodium is more significant. The following abbreviated table compares calories and sodium for HCF, Royal, and Jello raspberry gelatins.
Got cake sweet tooth? Get results for some of my cake blog articles.
