Raspberry Dream Cake
1 (10 oz.) package frozen raspberries
1 package white cake mix
4 eggs
1/2 C. oil
1 (3 3/4 oz.) package instant vanilla pudding mix
Raspberry Frosting:
2 C. powdered sugar
1/4 C. soft butter or margarine
2 T. raspberries
1/2 t. almond extract
Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 T. 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°F. for 50-55 minutes for Bundt or tube pan, 25 – 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.
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