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1/4 cup melted butter
3/4 cup sugar, divided
1-1/2 cups fresh raspberries, divided
4 TB sliced almonds, divided
1-1/2 cups biscuit baking mix
1/2 cup milk
2 Tb oil
1/2 tsp each vanilla and almond flavor
1 beaten egg
Drizzle butter in a 9" round pan.
Sprinkle with 1/4 cup sugar.
Sprinkle with 2 Tb of almonds.
Arrange 3/4 cup of raspberries with open ends up.
Combine baking mix, 1/2 cup sugar, milk, oil, vanilla, almond flavor.
Beat with electric mixer for 4 minutes.
Pour into pan over raspberries and almonds.
Bake at 350 degrees for 35 minutes.
Immediately invert over a serving plate.
Allow to cool for several minutes and remove pan.
Garnish with remaining raspberries and almonds.
Drizzle with Sundaes Best Raspberry or Original Hot Fudge Sauce!
