Double Raspberry Cake

• 1 package French vanilla cake mix
• 1 cup vegetable oil
• 12 cup water
• 3 tablespoons flour
• 1 teaspoon baking powder
• 1 (3 ounce) box raspberry gelatin powder
• 4 eggs
• 5 ounces frozen raspberries, thawed
• 12 cup unsalted butter
• 1 (1 lb) box confectioners' sugar
• 5 ounces frozen raspberries, thawed and drained
• 12 teaspoon almond extract
• 1 teaspoon lemon juice
• white chocolate, in curls for garnish

1. In large mixing bowl beat well together cake mix, gelatin, flour, baking powder, oil, and water.
2. Beat in eggs one at a time.
3. Add thawed fruit and beat well.
4. Pour into three prepared 8-inch round cake pans.
5. Bake at 350 degrees for 25-35 minutes.
6. Prepare icing: Beat butter and sugar.
7. Add fruit, almond extract and lemon juice.
8. Beat well.
9. If icing gets too runny, put in fridge until desired consistency.
10. Garnish with white chocolate curls if desired.

cake mix, vegetable oil, water, flour, baking powder, raspberry gelatin powder, eggs, frozen raspberries, unsalted butter, sugar, frozen raspberries, almond, lemon juice, white chocolate

Taken from www.food.com/recipe/double-raspberry-cake-58861 (may not work)