Raspberry Laced Vanilla Cake

Raspberry Laced Vanilla Cake Ingredients

1 1/2 c Margarine Or Butter (3	1/2 ts Salt
Sticks) -- softened	1/4 ts Baking Soda
1 1/4 c Sugar	4 lg Eggs
3 c All-Purpose Flour	Raspberry Butter-Cream
2/3 c Milk	Frosting*
1 tb Baking Powder	12 oz Raspberry Jam
1 1/2 ts Vanilla Extract

Instructions for Raspberry Laced Vanilla Cake

About 3 hours before serving or early in day: Preheat oven to 350F. Grease and flour three 9" round cake pans. In large bowl, with mixer at low spped, beat margarine or butter and sugar just until blended. Increase spped to high; beat until light and fluffy, scraping bowl often with rubber spattula. Reduce speed to low; add flour, milk, baking powder,vanilla exract, salt,baking soda,and eggs; beat until well mixed, constantl scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely. Prepare Raspberry Butter Cream Frosting*: In large bowl, with mixer at low speed, beat 3 cups confectioners sugar and 2 cups margarine or butter (4 sticks) softeneed, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl oftten with rubber spatual. Reduce speed to medium, gradually beat in 1/4 cup raspberry flavor liquer and 1 tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula. Spoon 2 cups frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 cup raspberry preserves. Top with top half of cake layer; spread with about 1/2 cup butter cream frosting. Repeat layering, ending with a cake layer. With metal spatual, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away. Makes 24 servings. Recipe By : Good Housekeeping March 1995 Posted to MC-Recipe Digest V1 #666 by Badams on Jul 11, 1997

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Baking soda	Eggs
Margarine	Milk	Raspberry	Salt
Sugar	Vanilla

Cakes Desserts Cream Butter Milk

for flavor and categorization

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