Raspberry-Laced Vanilla Cake Multiple layers of raspberry and raspberry
buttercream make this cake a showstopper. For a stunning cake of your
own, just follow a few simple techniques!
2 2/3 cups Gold Medal® all-purpose flour 3 teaspoons baking powder
1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups butter or
margarine, softened 1 1/4 cups granulated sugar 2/3 cup milk 1 1/2
teaspoons vanilla 4 eggs 1 cup raspberry jam Raspberry Buttercream
Frosting (See Below) Raspberries, if desired
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[http://www.bettycrocker.com/images/global/spacer.gif] 1 . Heat
oven to 350°F. Grease bottoms and sides of 3 round pans, 9x1 1/2
inches, with shortening; lightly flour. Mix flour, baking powder, salt
and baking soda; set aside. Beat butter and sugar in large bowl with
electric mixer on high speed, scraping bowl occasionally, until fluffy.
Beat in flour mixture, milk, vanilla and eggs on medium speed until
blended. Beat 2 minutes longer. Pour into pans. 2 . Bake 25 to 30
minutes or until toothpick inserted in center comes out clean. Cool 10
minutes; remove from pans to wire rack. Cool completely, about 1 hour.
3 . Cut each cake horizontally to make 2 layers. (Mark side of cake
with toothpicks and cut with long, thin serrated knife.) 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 layer, cut side down; spread
with 1/3 cup Raspberry Buttercream Frosting. Repeat with remaining
layers. Frost side and top of cake. Pipe remaining frosting on top of
cake. Garnish with raspberries. Store loosely covered at room
temperature.
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[http://www.bettycrocker.com/images/global/spacer.gif] Raspberry
Buttercream Frosting
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[http://www.bettycrocker.com/images/global/spacer.gif] 1 cup
butter or margarine, softened 3 cups powdered sugar 1/2 cup raspberry
liqueur or raspberry syrup 1/2 teaspoon vanilla
1 . Beat butter and powdered sugar in medium bowl on medium speed
until smooth. Gradually beat in liqueur and vanilla until smooth and
spreadable.
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