Shelly's Recipe

CHOCOLATE RASPBERRY STREUSEL CAKE

Category: Cakes from Cake Mixes

Streusel
3/4 cup flour
1 cup sugar
1 cup sliced almonds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup butter, softened

Cake
1 package CHOCOLATE CAKE MIX
1 (3.9-oz.) pkg. instant chocolate pudding and pie filling mix
1 cup water
1/4 cup oil
4 eggs
2 cups fresh or frozen raspberries, thawed

Glaze
3/4 cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk

Preheat oven to 350. Grease and flour 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and all remaining streusel ingredients; mix until crumbly. Set aside.2In large bowl, combine all cake ingredients except raspberries; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into greased and floured pan. Arrange raspberries over batter. Sprinkle evenly with streusel mixture.

Bake at 350 for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.4In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend well. Drizzle over cake. Serve warm or cool.