You will need:
Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine all ingredients except raspberry butter. With a hand mixer, blend at low speed until moistened. Beat 2 minutes at medium speed. Spread batter into prepared pan. Spoon raspberry butter by the teaspoon over the batter. Using a knife, swirl butter over batter to marbleize. Bake for 25-30 minutes. Cool slightly.
In a small bowl, combine all frosting ingredients except almonds; beat until smooth. Frost warm cake; sprinkle with pecans. Serve warm.
Yield: 8 servings
Pair with Apropos from Beans Creek Winery
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