Hello Everyone! Who loves
apple orchards? I do! Who has picked raspberries at an apple
orchard? I have! Ok, I know that is kind of ridiculous, but my
family had gone apple picking the previous week. This time, I was going with my youth group
and thought more apples would be a little much.
That is when I noticed the raspberries.
Actually, a friend and I discovered them. While we were picking, she playfully yelled
at me several times to stop eating all the raspberries she had just
picked. Admittedly, I was doing more eating than picking. She motivated me to get picking, or
else. The "or else" is what
finally got me picking, and not eating.
This was the fruit of our labor!
:)
Raspberry Almond Cake
1 box white cake mix
4 eggs
3/4 cup milk
1 teaspoon vanilla
1/3 cup oil
1 quart raspberries
1/2 cup toasted almonds
Frosting
1 1/2 sticks butter,
softened
2 1/2 cups powdered sugar
1 T. milk
1/4 teaspoon almond extract
Directions
Preheat oven to 350*.
Grease and flour 9x13 cake pan.
Combine all ingredients for cake, excepting almonds.
Pour into pan and bake for 30-35 minutes or until a toothpick
inserted in the center comes out clean.
Cool.
Combine ingredients for frosting and beat on high for three
minutes. Spread on cake, and sprinkle
toasted almonds on top. Serve. Enjoy!
I brought this cake to my school for the teachers, and there was
barely any left! I hope you all enjoy
this as much as they did!
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