Raspberry Laced Vanilla Cake

Wanted a Raspberry/Coconut combo cake, and my friend Debbie emailed me this recipe and it fit the bill perfectly!    I added some coconut extract to the buttercream.      My grocery store had no red raspberries this week, so Sis picked some up on the way home to put a few on top along with a few mint leaves.    This would also be good with strawberry jam.    I used 9" pans and baked for about 21 mins.    After I frosted the cake I used 1 package of Baker's coconut and pressed it onto the sides and sprinkled it on top of the cake.

* Exported from MasterCook *

                       Raspberry Laced Vanilla Cake

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 2/3             C.  all purpose flour -- or 3 cups Softasilk cake flour
  3                tsp  baking powder
     1/2          tsp.  salt
     1/4          tsp.  baking soda
  1 1/2              C  butter
  1 1/4             C.  sugar
     2/3            C.  milk
  1 1/2           tsp.  vanilla
  4                     eggs
  1                 C.  raspberry jam
Heat oven to 350
Grease and flour 3 round cake pans
Mix flour, baking powder, salt and soda, set aside
Beat butter and sugar until fluffy.
Beat in flour mixture, milk, vanilla and eggs until blended, Beat 2 minutes longer
Pour into pans
Bake 25-30 mins. or till done.  Cool 10 mins. remove from pans.Cool
Cut each layer to make 2 layers.
Place 1 cut side up. spread with 1/3 C. jam to within 1/4" of edges. Top with another layer - cut side down.  Spread with 1/3 c. butter cream frosting.
Repeat, till finished,  Frost top and sides of cake with remaining frosting.
Decorate top.  Store loosely covered.

*Debbie's buttercream-
Combine 1 stick margarine (I used butter), 1/2c Crisco in the mixing bowl and beat for 4 to 5 mins.   Add powdered sugar a cup at a time (I used about 3 1/2c powdered sugar) until you hit  whatever consistency you like).  Add extract/flavoring and a capful or 2 of milk.


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