Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
Step 2
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
Step 3
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
Step 4
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.
Recipe Tips
Frozen berries (not packed in any syrup), thawed and drained, can be used in place of the fresh raspberries.
This is a great cake to bring to a friend’s house, along with coffee or latte, in the morning or afternoon.
You can use the remaining cake mix (about 1 2/3 cups) to make about 12 cupcakes. Add 2 eggs, 1/2 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on box.
Almond cookies have been a long-time holiday season staple and it’s not hard to see why. Loaded with nutty flavor and just the right amount of sweetness, these almond cookie recipes are ones you’ll want to make again and again.
Light and fluffy angel food cakes are delicious at anytime of the year. Whether topped with fresh berries or frosted to perfection, these angel food cakes make a great dessert that everyone will love.