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Nutrition Facts
Serving Size 1 (118g) Recipe makes 16 servings
Calories 407
Calories from Fat 173		(42%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 196mg		8%
Potassium 79mg		2%
Total Carbohydrate 57.3g		19%
	Dietary Fiber 1.4g	5%
	Sugars 42.7g
Protein 3.0g		5%
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Raspberry Cake With Buttercream Icing

Recipe #390910 | 45 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Truffle Lady
Sep 18, 2009

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.

SERVES 16 , 1 cake (change servings and units)

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

ICING

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.