Ingredients
Cake
- 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 seedless raspberry jam
- 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 seedless raspberry jam
Frosting
- 1
- cup butter or margarine, softened
- 3
- cups powdered sugar
- 1/2
- cup raspberry-flavored liqueur or raspberry syrup for pancakes
- 1/2
- teaspoon vanilla
- Chocolate leaves, if desired
- 1
- cup butter or margarine, softened
- 3
- cups powdered sugar
- 1/2
- cup raspberry-flavored liqueur or raspberry syrup for pancakes
- 1/2
- teaspoon vanilla
- Chocolate leaves, if desired
Directions
- 1Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
- 2In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
- 3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- 4In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
- 5Cut 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 frosting. Repeat with remaining layers.
- 6Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.
- 1Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
- 2In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
- 3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- 4In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
- 5Cut 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 frosting. Repeat with remaining layers.
- 6Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.
Expert Tips
If you only own 2 round cake pans, cover and refrigerate 1/3 of the batter while the other two layers bake. Remove the baked cakes from the pans and wash the pan before you bake the last layer.For a quick garnish, top this pretty pink cake with fresh raspberries.Fresh edible flowers make a beautiful decoration to this cake when raspberries aren’t available.
Source: bettycrocker.com
Source: bettycrocker.com
what can be used instead of eggs?
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