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Raspberry-Laced Vanilla Cake




Source of Recipe


Internet


List of Ingredients




1 1/2 cup margarine or butter, softened
1 1/4 cup sugar
3 cups flour
2/3 cup milk
1 tablespoon baking powder
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
4 eggs

FILLING
12 ounces jar red raspberry preserves or jam

RASPBERRY BUTTER-CREAM FROSTING
3 cups powdered sugar
2 cups margarine or butter, softened
1/4 cup raspberry-flavor liqueur
1 teaspoon vanilla extract


Recipe



Heat oven to 350F. Grease and flour three 9" round cake pans.

In large bowl, with mixer at low speed, beat margarine or butter and sugar just until blended. Increase speed to high; beat until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, baking soda, and eggs; beat until well mixed, constantly 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. 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 spatula, 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.

RASPBERRY BUTTER-CREAM FROSTING: In large bowl, with mixer at low speed, beat powdered sugar and butter, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula.

Reduce speed to medium; gradually beat in raspberry liqueur and vanilla until smooth, occasionally scraping bowl with rubber spatula.