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1 (10 ounce) package frozen raspberries, thawed
1 (18.25 ounce) box white cake mix
4 eggs
1/2 cup vegetable oil
1 (3 3/4 ounce) package instant vanilla pudding mix
Raspberry Frosting:
2 cups confectioners' sugar
1/4 cup soft butter
2 tablespoons raspberries
1/2 teaspoon almond extract
Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 tablespoons
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-inch Bundt pan, 10-inch tube pan or 9-inch cake pans. Bake
at 350 degrees F for 50 to 55 minutes for Bundt or tube pan or 25 to 30 minutes
for layers. Let stand 15 minutes before removing from pan. Frost with Raspberry
Frosting and garnish with reserved raspberries.
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