INGREDIENTS

1. STREUSEL

2. 3/4cupflour
3. 1cupsugar
4. 1cupsliced almonds
5. 1teaspooncinnamon
6. 1/2teaspoonginger powder
7. 1/4cupbutteror margarine, softened

8. CAKE

9. 1 (510 g)packagedevil’s food cake mixor chocolate cake mix
10. 1 (4 ounce)packagechocolate flavor instant pudding and pie filling mix
11. 1cupwateror milk
12. 1/4cupoil
13. 4eggs
14. 2cupsfresh raspberriesor frozen raspberries, thawed
15. 2tablespoonssugar (optional)

16. GLAZE

17. 1 1/2cupspowdered sugar
18. 1/2teaspoonalmond extract
19. 2tablespoonshalf-and-half creamor milk

DIRECTIONS

1. Heat the oven to 350F degrees.
2. Grease and flour a 13″ x 9″ baking pan.
3. For the streusel: In a medium bowl, combine the flour and the remaining streusel ingredients; mix until crumbly; set aside.
4. In a small-medium bowl, mix the raspberries with 2 Tbsp sugar, (if using).
5. For the cake: In a large bowl, combine all the cake ingredients (except the raspberries and the 2 Tbsp sugar); beat at low speed until moistened, beat for 2 minutes more at medium speed.
6. Pour the batter into the prepared baking pan.
7. Spread the raspberries carefully and evenly over the cake batter (it is okay for them to sink in the batter a bit).
8. Sprinkle the streusel mixture over the raspberries.
9. Bake for 55-60 minutes, or until the cake tests done.
10. Cool for 1 or more hours, or until the cake is completely cool.
11. In a small bowl, combine all the glaze ingredients, adding enough milk for drizzling consistancy; blend well.
12. Drizzle over the cooled cake.