1 (10 oz.) package frozen raspberries
1 package white cake mix
4 eggs
1/2 cup oil
1 (3 3/4-ounce)package instant vanilla pudding mix
Raspberry Frosting's ingredients:
2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tsps. raspberries
1/2 tsp almond extract
Raspberry Frosting Method:
- Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.
Method:
- Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbsps. raspberries for frosting and a few for garnish.
- Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl.
- Beat at medium speed 3 minutes.
- Pour into greased and floured 8 1/2" Bundt pan, 10" tube pan or 2 (9") cake pans.
- Bake at 350 degrees for 50-55 minutes for Bundt or tube pan, 25 o 30 minutes for layers until cake tester inserted in center comes out clean.
- Let stand 15 minutes before removing from pan. Cool completely.
- Frost with Raspberry Frosting. Garnish with raspberries.
- Follow RecipesDream
- Follow @us
