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Steps
1
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.
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.
3
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
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.
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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.
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Nutrition Facts are not available for this recipe
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