Raspberry Sour Cream Cake - cooking recipe

Ingredients

1 (18.25 oz.) Butter Recipe golden cake mix
1/3 c. sugar
1/2 c. vegetable oil
1 (10 oz.) container sweetened raspberries, drained (reserve 1/4 c. syrup for glaze)
1 c. sour cream
4 eggs

Preparation

Do not preheat oven. In a large bowl, combine cake mix, sugar, sour cream, oil and eggs. Beat on low speed to blend, then on medium for 4 minutes. Pour 2/3 of batter into greased and floured 12-cup capacity Bundt cake pan. Drop raspberries on top of batter and top with remaining batter. Place in cold oven; set temperature to 325\u00b0. Bake for 50 to 60 minutes or until cake tester comes out clean. Cool cake in pan for 10 minutes, then turn out on cooling rack. When cool, spoon on Raspberry Glaze.