Fruit Swirl Coffee Cake

• FOR THE RASPBERRY FILLING:
• 3 cups Frozen Raspberries
• 3/4 cups Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Raspberry Jello
• 1/3 cups Cold Water
• FOR THE CAKE:
• 2/3 cups Margarine
• 2/3 cups Vegetable Shortening
• 1-1/2 cup Sugar
• 5 whole Eggs
• 2 teaspoons Baking Powder
• 1 pinch Salt
• 4 cups Flour
• 1/2 cups Milk
• 1 teaspoon Vanilla
• 1 teaspoon Almond Flavoring
• FOR THE FROSTING:
• 1 cup Icing Sugar
• 1 pinch Salt
• 2 Tablespoons Milk
• 1/2 teaspoons Vanilla

1. Preheat oven to 325u0b0F. Prepare the raspberry filling by whisking all ingredients together in a saucepan over medium heat. Bring to a boil and then allow it to boil for 1 minute until thickened. Remove from heat and set aside.
2. Mix the cake batter: In a large bowl, cream together the margarine, shortening, sugar, eggs, baking powder and salt for 3 minutes. Beat in half of the flour, then add in the milk, vanilla and almond flavoring. Mix well, then add the remaining half of the flour.
3. Spread 2/3 of the batter into a greased 13x18 cookie sheet pan with sides. Spread the filling on top. Then drop the remaining batter by teaspoonfuls on top of the filling.
4. Bake for 25-30 minutes or until very lightly browned. Cool for 15 minutes, then drizzle the frosting on top. Whisk together the frosting ingredients to make a thin glaze.
5. Alternative fillings:
6. 1 can (540ml size) pie filling, such as peach, rhubarb-strawberry, or cherry
7. homemade peach filling-partially drain 1 quart peaches, whisk in 2 tablespoons cornstarch and 2 tablespoons peach jello, then boil mixture til thickened

frozen raspberries, sugar, cornstarch, raspberry jello, water, cake, margarine, vegetable shortening, sugar, eggs, baking powder, salt, flour, milk, vanilla, frosting, icing sugar, salt, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/fruit-swirl-coffee-cake/ (may not work)