Our white cake is the perfect canvas for a variety of different flavor options. I made one the other day that was absolutely fabulous! All you need is one package of our White Cake, 1 1/3 cups fresh or frozen raspberries (don’t thaw if frozen) and 1 teaspoon of pure almond extract. Make the cake mix according to the directions, adding the almond extract. Fold in the raspberries and spread into the greased baking dish. Bake for an additional 5 to 10 minutes or so (because of the moistness of the berries). You want to make sure that a skewer inserted into the center of the cake comes out clean. Let the cake cool completely before frosting (or cutting).
I frosted the cooled cake with a lemon buttercream, which I tinted pink. I posted the recipe for the buttercream in the recipe section. This cake was truly spectacular!
