Raspberry Rumble

• 2 cups fresh raspberries
• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 2-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup 2% milk
• 3 large egg whites
• 1 cup sugar
• 1/8 teaspoon cream of tartar
• 1/4 to 1/2 cup boiling water, optional
• 1/4 teaspoon almond extract
• Sliced almonds

1. Place raspberries on a
2. ; freeze until firm. Preheat oven to 350u0b0.
3. In a large bowl, cream butter and sugar until light and fluffy; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased
4. .
5. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
6. For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160u0b0. Remove from heat.
7. Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water until desired consistency is reached. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.

fresh raspberries, butter, sugar, eggs, flour, baking powder, salt, milk, egg whites, sugar, cream of tartar, boiling water, almond extract, almonds

Taken from www.tasteofhome.com/recipes/raspberry-rumble/ (may not work)