Directions:
- 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 to 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.
- Frosting:
- Combine sugar, butter, raspberries and almond extract. Beat until
- Well blended and smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9623.6 Kcal (40292 kJ) | ||
| Calories from fat | 4041.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 449.1g | 691% | |
|---|---|---|---|
| Cholesterol | 654.72mg | 218% | |
| Sodium | 11439.04mg | 477% | |
| Potassium | 15450.41mg | 329% | |
| Total Carbs | 1318.56g | 440% | |
| Sugars | 777.01g | 3108% | |
| Dietary Fiber | 8.01g | 32% | |
| Protein | 109.54g | 219% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 14.9mg | 83% | |
| Calcium | 1711.7mg | 171% | |
| Amount Per 100 g | |||
| Calories | 440.41 Kcal (1844 kJ) | ||
| Calories from fat | 184.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 691% | |
|---|---|---|---|
| Cholesterol | 29.96mg | 218% | |
| Sodium | 523.49mg | 477% | |
| Potassium | 707.07mg | 329% | |
| Total Carbs | 60.34g | 440% | |
| Sugars | 35.56g | 3108% | |
| Dietary Fiber | 0.37g | 32% | |
| Protein | 5.01g | 219% | |
| Vitamin C | 0.3mg | 11% | |
| Iron | 0.7mg | 83% | |
| Calcium | 78.3mg | 171% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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