Shelly's Recipe

RASPBERRY DREAM CAKE

Category: Cakes

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

Preheat oven to 350. Grease and flour a 12-cup Bundt pan,10-inch tube pan or 2 9-inch cake pans.

Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make ½ cup. Reserve 2 tablespoons of the raspberries for the frosting.

Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup, and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes. 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.

Let stand 15 minutes before removing from pan. Cool completely.

Meanwhile, cream butter with powdered sugar.
Beat in raspberries and almond extract.
Frost cooled cake. Makes 12 servings