1 box yellow cake mix (white cake mix)
¾ C sour cream
½ C butter, melted
¼ C lemon juice
2 eggs
2 T finely grated lemon peel
2 C fresh raspberries
¼ C Vanilla frosting (from 16-oz container) (alternate drizzle below)
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
4. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.
Original recipe (in black text) from: www.bettycrocker.com
Alternate drizzle – half the recipe was all I used
Vanilla Almond Glaze
2C confectioners' sugar
1⁄4C butter, melted
1⁄4C evaporated milk (whole milk)
1⁄2t pure vanilla extract (Mexican vanilla)
1⁄2t almond extract
In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
Drizzle over desired desserts.
Original recipe (in black text) from: www.food.com
