Directions:
- Preheat oven to 350.
- Grease and flour a 12 cup Bundt pan, 10 tube pan or 2 -9 cake pans.
- Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 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 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9 layers, or until cake tester comes out clean.
- Let stand 15 minutes before removing from pan.
- Cool completely.
- Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
- Beat in raspberries and almond extract.
- Frost cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.25 Kcal (1286 kJ) | ||
| Calories from fat | 130.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 22% | |
|---|---|---|---|
| Cholesterol | 64.73mg | 22% | |
| Sodium | 72.23mg | 3% | |
| Potassium | 26.13mg | 1% | |
| Total Carbs | 44.23g | 15% | |
| Sugars | 42.31g | 169% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 2.07g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 406.96 Kcal (1704 kJ) | ||
| Calories from fat | 172.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.2g | 22% | |
|---|---|---|---|
| Cholesterol | 85.73mg | 22% | |
| Sodium | 95.67mg | 3% | |
| Potassium | 34.61mg | 1% | |
| Total Carbs | 58.59g | 15% | |
| Sugars | 56.04g | 169% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 2.74g | 4% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 20mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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