WHITE ALMOND CAKE W/ RASPBERRY FILLING

Steps:

• 1. For the cake: In a large bowl, using a hand held mixer or a kitchen aide, combine the water, eggs, melted butter, sour cream and the extract(s)(if you're using). Mix well.
• 2. Add the salt, sugar, cake flour and cake mix. Mix well on medium speed working out most of the lumps for about 2 mins. (It's not necessary to work out all the lumps)
• 3. Pour into prepared pans and bake at 325 degrees for approximately 35mins.
• 4. For the Raspberry filling: Thaw raspberries and strain the juice from the berries. Add enough water to the juice to get 3/4 cup of juice.
• 5. In a small saucepan, combine raspberry juice/water, sugar, lemon juice and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside and allow to cool.
• 6. Using a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3-1/2 cup of pulp. ***You can skip this step and use the whole berries. But some people may not enjoy picking seeds out of their teeth.
• 7. After the mixture in the saucepan has cooled to about room temp., add the raspberry pulp and the 2 tbsp. of raspberry liqueur (if you're using). Mix well and refrigerate 2-3 hours. *Keeps in the fridge for at least a week.