Raspberry Cake

1 (10 oz. pkg). frozen raspberries or 1 pint fresh raspberries
(Reserve 2 T. raspberries for the frosting)
1 White Cake Mix
½ c. oil
4 eggs
1 pkg. instant vanilla pudding

Place all ingredients including ½ c. rasp juice in mixing bowl. Mix and pour batter in 9 x 13 pan and bake 25-30 minutes at 350°. Cool completely. Mix together and frost: 2 c. powdered sugar, ¼ c. marg., 2 T. raspberries  and ½ t. almond extract.

Judy Spalla - Decorah