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Raspberry-Laced Vanilla Cake

Source of Recipe


Betty Crocker



List of Ingredients



• -- Cake --
  
• 2-2/3 cups all-purpose flour
  
• 3 tsp baking powder
  
• ½ tsp salt
  
• ¼ tsp baking soda
  
• 1½ cups butter, softened
  
• 1¼ cups granulated sugar
  
• 2/3 cup milk
  
• 1½ tsp vanilla
  
• 4 eggs
  
• 1 cup seedless raspberry jam
  
• .
  
• -- Frosting --
  
• 1 cup butter, softened
  
• 3 cups powdered sugar
  
• ½ cup raspberry-flavored liqueur
  
• ½ tsp vanilla
  






Instructions



1. Heat oven to 350° F. Grease bottom and sides of three 9-inch round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
   
   
2. In large bowl, beat 1½ cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1½ teaspoons vanilla, and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
   
   
3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
   
   
4. In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and ½ teaspoon vanilla until smooth and spreadable.
   
   
5. Cut each cake horizontally to make 2 layers. Place one layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within ¼-inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake, if desired. Store loosely covered.
   
   Makes 16 servings.