Prep 20 mins
Cook 55 mins
This cake is so good! The raspberries may be replaced with strawberries, if desired, but it is definitely better using the raspberries.
- 3⁄4 cup flour
- 1 cup sugar
- 1 cup sliced almonds
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger powder
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1 (510 g) package devil's food cake mix or 1 (510 g) package chocolate cake mix
- 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
- 1 cup water or 1 cup milk
- 1⁄4 cup oil
- 4 eggs
- 2 cups fresh raspberries or 2 cups frozen raspberries, thawed
- 2 tablespoons sugar (optional)
- 1 1⁄2 cups powdered sugar
- 1⁄2 teaspoon almond extract
- 2 tablespoons half-and-half cream or 2 tablespoons milk
- Heat the oven to 350F degrees.
- Grease and flour a 13" x 9" baking pan.
- For the streusel: In a medium bowl, combine the flour and the remaining streusel ingredients; mix until crumbly; set aside.
- In a small-medium bowl, mix the raspberries with 2 Tbsp sugar, (if using).
- For the cake: In a large bowl, combine all the cake ingredients (except the raspberries and the 2 Tbsp sugar); beat at low speed until moistened, beat for 2 minutes more at medium speed.
- Pour the batter into the prepared baking pan.
- Spread the raspberries carefully and evenly over the cake batter (it is okay for them to sink in the batter a bit).
- Sprinkle the streusel mixture over the raspberries.
- Bake for 55-60 minutes, or until the cake tests done.
- Cool for 1 or more hours, or until the cake is completely cool.
- In a small bowl, combine all the glaze ingredients, adding enough milk for drizzling consistency; blend well.
- Drizzle over the cooled cake.
This cake was really different with the chocolate cake and raspberries and almond streusel. I'm not sure I cared for the chocolate in this, I would probally like a white cake with this better. Still a good recipe. Thanks for posting! :)
Very good cake. Very moist, and the berries added the right touch of sweetness.