Almond cake with Raspberry filling
A fantastic way to dress up a cake mix
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- 1 can(s)
- 8 oz almond paste
- 3 medium
- 1 pkg
- white cake mix
- 1 1/4 c
- 1/3 c
- vegetable or canola oil
- 1 c
- seedless raspberry preserves
- your favorite white frosting ( i used my cream cheese frosting that i use on my spansh bar cake)
1Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)
2Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
3add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
4divide batter evenly between the two cake pans.
bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
5place one layer on a serving plate and spread the preserves to within one inch of the edge, top with remaining layer and frost with desired frosting.