August 8, 2011

Frosted Raspberry Cake

Pies, Cakes & Tarts

Prep time:

15 minutes

Cooking time:

30 minutes

“Make ranch salad dressing with leftover buttermilk. Mix 1 cup buttermilk, 1/3 cup sour cream, 1/4 cup Parmesan cheese, 1 clove garlic, chopped, 1 teaspoon pepper and 1/4 teaspoon salt.”

Ingredients

Serves 8

1/2 cup shortening
1 1/4 cups sugar
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped pecans
1 cup fresh raspberries
FROSTING:
1/3 cup butter or margarine
1 teaspoon salt
2 tablespoons raspberries
2 tablespoons hot whipping cream
1 teaspoon vanilla extract
1 (1-pound) package confectioners' sugar

Directions

1
Preheat oven to 350°F. Grease two 8-inch round cake pans. Beat shortening and sugar in a large bowl with an electric mixer set at medium speed until creamed, about 2 minutes.
2
Add eggs, one at a time, beating well after each addition. Combine buttermilk and vanilla. Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl.
3
Add flour mixtures and buttermilk mixtures alternately to creamed mixture, ending with flour mixture. Stir in pecans and berries. Pour into pans. Bake until cake tests done, about 30 minutes.
4
Meanwhile, for frosting, beat butter, salt, raspberries, cream and vanilla in a medium bowl. Add confectioners' sugar, beating until mixture is thick and spreadable. Frost the cake.

Variations(0)

Make My Own Version

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Cookin' xpress!

For a faster dessert, use this frosting to dress up a strawberry cake made from a mix.

Great Pairings

Creamy Seafood Salad

Small scallops are often called bay scallops and can be expensive. You can save money by using large sea scallops and cutting them into quarters before cooking them.

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