Raspberry Cake With Buttercream Icing

READY IN: 45mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter, add suger and beat.
  • Beat in egg and vanilla.
  • Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
  • Pour into a 9 x 9 pan.
  • Sprinkle raspberries over batter.
  • Bake 350F for 45 minutes or until cake tests done.
  • Icing.
  • Cream butter and shortening.
  • Add vanilla and salt.
  • Beat in sugar, 1 cup at a time, blending well after each addition.
  • Add milk and beat at hight speed until light and fluffy.
  • Makes 3 cups.
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