*  Exported from  MasterCook II  *
                        Raspberry Laced Vanilla Cake
 Recipe By     : Good Housekeeping March 1995
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          Margarine Or Butter (3 Sticks) -- softened
    1 1/4  Cups          Sugar
    3      Cups          All-Purpose Flour
      2/3  Cup           Milk
    1      Tbls.         Baking Powder
    1 1/2  Tsps.         Vanilla Extract
      1/2  Tsp.          Salt
      1/4  Tsp.          Baking Soda
    4      Lg.           Eggs
                         Raspberry Butter-Cream Frosting*
    1      12 Oz.        Raspberry Jam
 About 3 hours before serving or early in day:
 Preheat oven to 350F. Grease and flour three 9 round cake pans.
 In large bowl, with mixer at low spped, beat margarine or butter and sugar just
until blended.	Increase spped to high; beat until light and fluffy, scraping
bowl often with rubber spattula.  Reduce speed to low; add flour, milk, baking
powder,vanilla exract, salt,baking soda,and eggs; beat until well mixed,
constantl scraping bowl.  Increase speed to high; beat 2 minutes, occasionally
scraping bowl.
 Spoon batter into pans, spreading evenly.  Bake 25 minutes or until toothpick
inserted in center of cakes comes out clean.  Cool in pans on wire racks 10
minutes.  With spatula, loosen cake layers from edges of pans; invert onto wire
racks to cool completely.
 Prepare Raspberry Butter Cream Frosting*:
 In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar and 2
cups margarine or butter (4 sticks) softeneed, until just mixed.  Increase speed
to high; beat 10 minutes or until light and fluffy, scraping bowl oftten with
rubber spatual.  Reduce speed to medium, gradually beat in 1/4 cup raspberry
flavor liquer and 1 tsp. vanilla extract until smooth, occasionally scraping bowl
with rubber spatula.
 Spoon 2 cups frosting into decorating bag with small star tube; set aside.
 With serrated knife, cut each cake layer horizontally in half.	Place bottom half
of 1 layer, cut side up, on cake plate; spread with 1/3 cup raspberry preserves. 
Top with top half of cake layer; spread with about 1/2 cup butter cream frosting.
Repeat layering, ending with a cake layer.
 With metal spatual, spread remaining butter cream frosting on sides and top of
cake.  Use frosting in decorating bag to pipe lattice top and pretty border on
cake.  Refrigerate cake if not serving right away. Makes 24 servings.
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