Recipe By : Good Housekeeping March 1995
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Margarine Or Butter (3 Sticks) -- softened
1 1/4 Cups Sugar
3 Cups All-Purpose Flour
2/3 Cup Milk
1 Tb Baking Powder
1 1/2 Ts Vanilla Extract
1/2 Ts Salt
1/4 Ts Baking Soda
4 Lg Eggs
Raspberry Butter-Cream Frosting*
1 1/2 Cups Raspberry Jam
About 3 hours before serving or early in day:
Preheat oven to 350 F. Grease and flour three 9" round cake pans.
In large bowl, with mixer at low speed, beat margarine or butter and
sugar just until blended. Increase speed to high; beat until light
and fluffy, scraping bowl often with rubber spatula. Reduce speed
to low; add flour, milk, baking powder, vanilla exract, salt, baking
soda, and eggs; beat until well mixed, constantly scraping bowl.
Increase speed to high; beat 2 minutes, occasionally scraping bowl.
Spoon batter into pans, spreading evenly. Bake 25 minutes or until
toothpick inserted in center of cakes comes out clean. Cool in pans
on wire racks 10 minutes. With spatula, loosen cake layers from
edges of pans; invert onto wire racks to cool completely.
Prepare Raspberry Butter Cream Frosting*:
In large bowl, with mixer at low speed, beat 3 cups confectioners'
sugar and 2 cups margarine or butter (4 sticks) softeneed, until just
mixed. Increase speed to high; beat 10 minutes or until light and
fluffy, scraping bowl often with rubber spatula. Reduce speed to
medium, gradually beat in 1/4 cup raspberry flavor liquer and 1 ts
vanilla extract until smooth, occasionally scraping bowl with rubber
spatula.
Spoon 2 cups frosting into decorating bag with small star tube; set
aside.
With serrated knife, cut each cake layer horizontally in half. Place
bottom half of 1 layer, cut side up, on cake plate; spread with 1/3
cup raspberry preserves. Top with top half of cake layer; spread
with about 1/2 cup butter cream frosting. Repeat layering, ending
with a cake layer.
With metal spatula, spread remaining butter cream frosting on sides
and top of cake. Use frosting in decorating bag to pipe lattice top
and pretty border on cake. Refrigerate cake if not serving right
away.
