Instructions

1. Pre-Heat oven to 325
2. Combine all ingredients for cake mix EXCEPT raspberries and mix the usual way for your cake mix. Once completely mixed add the fresh raspberries and mix on med-low until raspberries are incorporated. You don’t want to over mix and break the raspberries up completely – you still want some of them to be whole.
3. This can be divided into (2) 6″ or 8″ pans. The cake will not rise as high as usual because of the additional water from the berries. I have not adjusted the recipe myself but if you’d like a cake that rises more you could reduce your amount of water in the mix. It bakes level for me this way and is very moist.