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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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If you like raspberries I think you will enjoy this cake. Myself I love raspberries, think I may try a cream cheese icing on it next time and decorate it with whole fresh raspberries. Ingredients:
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 |
2 cups powdered sugar |
1/4 cup soft butter or margarine |
2 tsps. raspberries |
1/2 tsp almond extract |
Directions:
1. Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2
2. Tbsps. raspberries for frosting and a few for garnish.
3. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and
4. remaining raspberries in mixing bowl. Beat at medium speed 3 minutes.
5. Pour into greased and floured 8 1/2 Bundt pan, 10 tube pan or 2
6. (9 ) cake pans.
7. 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
8. clean. Let stand 15 minutes before removing from pan. Cool
9. completely.
10. Frost with Raspberry Frosting. Garnish with raspberries.
11. Frosting:
12. Combine sugar, butter, raspberries and almond extract. Beat until
13. well blended and smooth.
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