Thursday, March 5, 2009

Raspberry Laced Vanilla Cake

Raspberry Laced Vanilla Cake by Gold Medal Flour
2 1/3 c flour
3 t baking powder
1/2 t salt
1/4 t baking soda
1 1/2 c butter, softened
1 1/4 c sugar
2/3 c milk
1 1/2 t vanilla
4 eggs
1 c raspberry jam
Raspberry Buttercream frosting (recipe follows)

1. Heat oven to 350. Grease 3 9" round pans. Mix flour through baking soda; set aside. Beat butter & sugar in large bowl with electric mixer on high, scraping bowl occasionally, until fluffy. Beat in flour mixture, milk, vanilla, & eggs on medium until blended. Beat 2 minutes longer. Pour into pans.
2. Bake 25-30 minutes or until toothpick....comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Cut each cake horizontally to make 2 layers.
3. Place 1 layer, cut side up, on serving plate; spread with 1/3 c raspberry jam to within 1/4" of edge. Top with another layer, cut side down; spread with 1/3 c Raspberry Buttercream frosting. Repeat. Frost sides & top of cake. Store loosely covered.

Raspberry Buttercream Frosting by Gold Medal
1 c butter, softened
3 c powdered sugar
1/2 c raspberry liqueur or syrup
1/2 t vanilla

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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