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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Enjoy this yummie refreshing cake. Ingredients:
1 box (10 oz) frozen raspberries in syrup |
1 box white cake mix |
4 eggs 1/2 cup vegetable oil |
1 pkg (4-serving size) instant vanilla pudding mix |
2 cups powdered sugar,sifted |
1/4 cup butter or margarine,softened |
1/2 tsp almond extract |
Directions:
1. Grease and flour a 12-cup Bundt pan,10-inch tube pan or 2 9-inch
2. cake pans.
3. Defrost raspberries and drain, reserving syrup in a measuring cup.
4. Add water if necessary to make 1/2 cup.
5. Preheat oven to 350ยบ.
6. Reserve 2 tablespoons of the raspberries for the frosting.
7. Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,
8. and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
9. Pour into pan(s)and bake 50 to 55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9-inch layers; or until cake tester comes out clean.
10. Let stand 15 minutes before removing from pan. Cool completely.
11. Meanwhile, cream butter with powdered sugar. Beat in raspberries and almond extract.
12. Frost cooled cake.
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