Raspberry Cake With Buttercream Icing |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My husband brought this recipe home from a co-worker years ago. Although a basic recipe, this cake is always a hit wherever I bring it. Even those who do not like raspberries, comment on how they like this cake much to their surprise. I also make it with frozen raspberries not thawed. I use my own icing recipe, which is included. I prefer to use butter. Ingredients:
1/2 cup butter |
1 cup white sugar |
1 egg |
1 teaspoon vanilla |
2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup milk |
2 cups raspberries |
1/2 cup butter |
1/2 cup vegetable shortening |
1 teaspoon vanilla |
1/8 teaspoon salt |
4 cups confectioners' sugar, 1 pound |
5 tablespoons milk |
Directions:
1. Cream butter, add suger and beat.
2. Beat in egg and vanilla.
3. Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
4. Pour into a 9 x 9 pan.
5. Sprinkle raspberries over batter.
6. Bake 350F for 45 minutes or until cake tests done.
7. Icing.
8. Cream butter and shortening.
9. Add vanilla and salt.
10. Beat in sugar, 1 cup at a time, blending well after each addition.
11. Add milk and beat at hight speed until light and fluffy.
12. Makes 3 cups.
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