Raspberry Dream Cake
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:
2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tsps. raspberries
1/2 tsp almond extract
Instructions:
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 o 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 Recipes:
Combine sugar, butter, raspberries and almond extract. Beat until well blended
and smooth.
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