RASPBERRY-LACED VANILLA CAKE
3 cups Softasilk Cake Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups sugar
2/3 cup milk
1 1/2 teaspoon clear vanilla
4 large eggs
1 (12 ounce) jar Smucker's Seedless Red Raspberry Jam (1 cup)
Raspberry Cream Frosting (recipe follows)
Preheat oven to 350 degrees F. Spray three 9-inch round cake pans generously with no-stick spray with flour.
Mix cake flour, baking powder, salt and baking soda; set aside.
Beat softened butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Bea 2 minutes longer. Spread batter evenly into prepared pans.
Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
Place 1/2 cup Raspberry Cream Frosting in a pastry bag fitted with a #4 tip for piping.
Level cake layers as necessary. Cut each cake horizontally to make two layers by marking the side of cake with toothpicks and cutting with a long, thin serrated knife. Place 1 layer cut side up, on serving plate; spread with 1/3 of raspberry jam to within 1/4-inch of edge. Top with other half of layer, cut side down. Spread with Raspberry Cream Frosting. Repeat with remaining layers.
Frost the sides and top of cake. Pipe remaining frosting on top of cake in a lattice pattern. Refrigerate cake to set frosting.
Allow cake to stand at room temperature 10 minutes before serving. Garnish with fresh raspberries, if desired.
RASPBERRY CREAM FROSTING
2 cups butter, at room temperature
1 teaspoon clear vanilla
7 1/2 cups powdered sugar (2 pounds)
1 cup Smucker's Red Raspberry Syrup
Beat room temperature butler and vanilla in mixer bowl with electric mixer until light and fluffy. Gradually add powdered sugar and syrup; blend until well combined.
HIGH ALTITUDE (ABOVE 3500 FEET): Heat oven to 375 degrees F. Decrease butter in cake batter to 1 cup.
Makes 1 (9-inch) layer cake, 12 servings
Source: Box label recipe: Pillsbury Softasilk Cake Flour
3 cups Softasilk Cake Flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups sugar
2/3 cup milk
1 1/2 teaspoon clear vanilla
4 large eggs
1 (12 ounce) jar Smucker's Seedless Red Raspberry Jam (1 cup)
Raspberry Cream Frosting (recipe follows)
Preheat oven to 350 degrees F. Spray three 9-inch round cake pans generously with no-stick spray with flour.
Mix cake flour, baking powder, salt and baking soda; set aside.
Beat softened butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Bea 2 minutes longer. Spread batter evenly into prepared pans.
Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.
Place 1/2 cup Raspberry Cream Frosting in a pastry bag fitted with a #4 tip for piping.
Level cake layers as necessary. Cut each cake horizontally to make two layers by marking the side of cake with toothpicks and cutting with a long, thin serrated knife. Place 1 layer cut side up, on serving plate; spread with 1/3 of raspberry jam to within 1/4-inch of edge. Top with other half of layer, cut side down. Spread with Raspberry Cream Frosting. Repeat with remaining layers.
Frost the sides and top of cake. Pipe remaining frosting on top of cake in a lattice pattern. Refrigerate cake to set frosting.
Allow cake to stand at room temperature 10 minutes before serving. Garnish with fresh raspberries, if desired.
RASPBERRY CREAM FROSTING
2 cups butter, at room temperature
1 teaspoon clear vanilla
7 1/2 cups powdered sugar (2 pounds)
1 cup Smucker's Red Raspberry Syrup
Beat room temperature butler and vanilla in mixer bowl with electric mixer until light and fluffy. Gradually add powdered sugar and syrup; blend until well combined.
HIGH ALTITUDE (ABOVE 3500 FEET): Heat oven to 375 degrees F. Decrease butter in cake batter to 1 cup.
Makes 1 (9-inch) layer cake, 12 servings
Source: Box label recipe: Pillsbury Softasilk Cake Flour
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