Raspberry-rhapsody Chocolate Streusel Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 3/4 cup flour
• 1 cup sugar
• 1 cup sliced almonds
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger powder
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 (510 g) package devil's food cake mix or 1 (510 g) package chocolate cake mix
• 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
• 1 cup water or 1 cup milk
• 1/4 cup oil
• 4 eggs
• 2 cups fresh raspberries or 2 cups frozen raspberries, thawed
• 2 tablespoons sugar (optional)
• 1 1/2 cups powdered sugar
• 1/2 teaspoon almond extract
• 2 tablespoons half-and-half cream or 2 tablespoons milk

Recipe

• 1 heat the oven to 350f degrees.
• 2 grease and flour a 13" x 9" baking pan.
• 3 for the streusel: in a medium bowl, combine the flour and the remaining streusel ingredients; mix until crumbly; set aside.
• 4 in a small-medium bowl, mix the raspberries with 2 tbsp sugar, (if using).
• 5 for the cake: in a large bowl, combine all the cake ingredients (except the raspberries and the 2 tbsp sugar); beat at low speed until moistened, beat for 2 minutes more at medium speed.
• 6 pour the batter into the prepared baking pan.
• 7 spread the raspberries carefully and evenly over the cake batter (it is okay for them to sink in the batter a bit).
• 8 sprinkle the streusel mixture over the raspberries.
• 9 bake for 55-60 minutes, or until the cake tests done.
• 10 cool for 1 or more hours, or until the cake is completely cool.
• 11 in a small bowl, combine all the glaze ingredients, adding enough milk for drizzling consistency; blend well.
• 12 drizzle over the cooled cake.