Raspberry Dream Cake
1 (10 oz.) package frozen raspberries
1 package white cake mix
4 eggs
1/2 cup oil
1 (3 3/4 oz.) package instant vanilla pudding mix
Raspberry Frosting:
2 cup powdered sugar
1/4 cup soft butter or margarine
2 Tbsp raspberries
1/2 tsp almond extract
Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve
2 Tbsp 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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