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Raspberry Laced Vanilla Cake




Source of Recipe


Flagrat


List of Ingredients




Raspberry Laced Vanilla Cake

CAKE
3 cups Softasilk® Cake Flour
3 teaspoons baking powder
1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 cups margarine or butter, softened
1 1/4 cups sugar
1 1/2 teaspoons vanilla
2/3 cup milk
4 eggs
1 cup raspberry jam


FROSTING
1 cup margarine or butter, softened
3 cups powdered sugar
1/2 cup raspberry liquer or raspberry syrup
1/2 teaspoon vanilla
Fresh raspberries, if desired



Recipe



1. Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, combine flour, baking powder, salt and baking soda; set aside. In large bowl, beat margarine and sugar until fluffy. Add flour mixture, milk, vanilla and eggs beat on medium speed, 2 minutes longer or until smooth. Pour into greased and floured pans.

2. Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans, cool completely. Cut each cake layer horizontally to make 2 layers.

3. In large bowl, beat margarine and powdered sugar until smooth. Add liqueur and vanilla; beat until spreading consistency.

4. To frost cake, place 1 layer, cut side up on serving plate. Spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another cake layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers. Spread sides and top with remaining frosting.

Pipe decorative edge around top, if desired. Garnish with raspberries.

Yield:
16 servings