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Raspberry
1 package white cake mix
4 eggs
1/2 cup oil
1 (10 oz.) package frozen raspberries
1 (3 3/4-ounce)package instant vanilla pudding mix
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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" 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. |
