Posted by: Schmitty 09-21-99 4:29 PM
Chocolate Raspberry Streusel Cake
Streusel:
3/4 cup all purpose flour
1 cup sugar
1 cup sliced almonds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup butter or margarine softened
Cake:
1 package chocolate cake mix
1 (3.9 oz) package instant chocolate pudding & pie filling mix
1 cup water
1/4 cup oil
4 eggs
2 cups fresh or frozen raspberries thawed
Glaze:
3/4 cup powdered sugar
1/4 teaspoon almond extract
3 to 4 teaspoons milk
Heat oven to 350 degrees and grease and flour 13 x 9 inch pan.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour and remaining streusel ingredients; mix until crumbly; set aside.
In large bowl, combine all cake ingredients except raspberries; beat a low speed until moistened.
Beat 2 minutes at medium speed.
Pour batter evenly into greased and floured pan.
Arrange raspberries over batter.
Sprinkle evenly with streusel mixture.
Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 1 hour or until completely cooled.
In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend well.
Drizzle over cake.
Serve warm or cool.
18 servings.