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LEMON NUT POUND CAKE WITH RASPBERRY SAUCE

1 pkg. Betty Crocker Super Moist lemon cake mix
1-1/4 c. water
1/3 c. vegetable oil
3 eggs
1 tsp. almond extract
1/2 c. finely chopped almonds
Raspberry Sauce (below)

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Beat all ingredients except Raspberry sauce in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour batter into pan. Bake until cake springs back when touched lightly in center or when wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan and cool cake completely. Serve with Raspberry Sauce and, if desired, sweetened whipped cream.

Raspberry Sauce: 6 tablespoons sugar, 4 teaspoons cornstarch, 2 (10 oz.) packages frozen raspberries, thawed, and 1 teaspoon lemon juice. Mix sugar and cornstarch in 1 quart saucepan. Stir in raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool. 1 1/3 cup sauce.