Farm406

farm406 56 Cake INGREDIENTS: • 1 (15.25 ounces) white cake mix • 3 large eggs • 1/2 cup milk • 1/2 cup water • 1/4 cup butter melted • 2 teaspoon vanilla extract • 1-2 teaspoon almond extract* Filling • 1 (21 ounces can) raspberry pie filling Frosting • 1 (8 ounces package) cream cheese softened • ¼ cup butter softened • 3 cup powdered sugar • 2-3 tablespoons milk • 1 teaspoon vanilla extract • ½ teaspoon almond extract • Fresh raspberries • Sliced almonds Summer White Raspberry Cake DIRECTIONS: 1. Preheat oven to 350 F. Grease a 9x13-inch baking dish; set aside. 2. In a large bowl, mix together cake mix, eggs, milk, water, butter, and extracts on low for 30 seconds. 3. Turn speed up to medium, and mix together for 1-2 minutes, or until combined. 4. Pour batter into prepared baking dish. 5. Bake for 20-30 minutes, or until a toothpick inserted in t he center comes out clean. 6. Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35). 7. Pour the fruit filling over warm cake, gently spreading as necessary. Let cake cool to room temperature. 1. While cake is cooling make the frosting, beat together cream cheese and butter until combined. 2. Add powdered sugar, 1 tablespoon milk, and extracts. Beat together until well-combined. 3. Mix in milk to reach desired consistency. It is easier to spread over raspberry filling if it is a little on the thinner side. 4. Spread frosting over room temperature cake. The easiest way to do this is to drop frosting evenly over cake and then gently spread to combine. Chill until ready to serve. Just before serving, top with fresh raspberries and sliced almonds. Cover and chill any leftovers.

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