Post by Admin on Jul 15, 2005 1:11:19 GMT 10
Raspberry Fantasy Cake
Cake Ingredients:
1 (10 oz.) pkg. frozen raspberries, thawed
1 (2-layer) box white cake mix
4 eggs
1/2 cup vegetable oil
1 small pkg. instant vanilla pudding
Raspberry Frosting:
2 cups of confectioner's sugar
1/4 cup soft butter
2 Tbsp. raspberries
1/2 tsp. almond extract (if using strawberries substitute 1/2 tsp.
vanilla extract)
Defrost raspberries and drain, reserving 1/2 cup syrup.
Reserve 2 Tbsp. of raspberries for frosting and a few for garnish.
Preheat oven to 350°F.
Grease and flour bundt cake pan.
Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup, and
remaining raspberries in mixing bowl.
Beat at medium speed 3 mins.
Pour into a greased and floured bundt cake pan.
Bake in preheated oven at 350°F. for 50 to 55 mins.
Let stand 15 mins before removing from pan.
Frost with raspberry frosting and garnish with reserved raspberries.
Cake Ingredients:
1 (10 oz.) pkg. frozen raspberries, thawed
1 (2-layer) box white cake mix
4 eggs
1/2 cup vegetable oil
1 small pkg. instant vanilla pudding
Raspberry Frosting:
2 cups of confectioner's sugar
1/4 cup soft butter
2 Tbsp. raspberries
1/2 tsp. almond extract (if using strawberries substitute 1/2 tsp.
vanilla extract)
Defrost raspberries and drain, reserving 1/2 cup syrup.
Reserve 2 Tbsp. of raspberries for frosting and a few for garnish.
Preheat oven to 350°F.
Grease and flour bundt cake pan.
Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup, and
remaining raspberries in mixing bowl.
Beat at medium speed 3 mins.
Pour into a greased and floured bundt cake pan.
Bake in preheated oven at 350°F. for 50 to 55 mins.
Let stand 15 mins before removing from pan.
Frost with raspberry frosting and garnish with reserved raspberries.