Raspberry Dream Cake
1 (10 oz.) package frozen raspberries
1 package white cake mix
1/2 C. oil
1 (3 3/4 oz.) package instant vanilla pudding mix
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.
Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.