Servings: 16
Ingredients:
Cake:
2 2/3 cups Gold Medal® all-purpose flour (or any other all-purpose flour of your choice)
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups (3 sticks/12 oz./340g) butter or margarine, softened
1 1/4 cups granulated sugar
2/3 cup milk
1 1/2 teaspoons vanilla extract
4 eggs
1 cup seedless raspberry jam
Frosting:
1 cup (2 sticks/8 oz./226g) butter or margarine, softened
3 cups powdered sugar (confectioners' or icing sugar)
1/2 cup raspberry syrup for pancakes
1/2 teaspoon vanilla extract
Garnish: (optional)
Chocolate leaves, fresh raspberries or edible flowers
Instructions:
1. Heat oven to 350°F/180°C. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour.
2. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
3. In 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.
4. Bake 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.
5. In 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.
6. Cut 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.
7. Frost sides and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves, fresh raspberries or edible flowers. Store loosely covered.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. Bake 28 to 33 minutes.
Note:
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.
Makes 16 servings.
Source: Betty Crocker
Submitted By: Camille Delonga
Date: February 12, 2007