-CAKE:-
2 c All-purpose flour 1 c Milk — room temp.
1/2 ts Salt 1 ts Vanilla
1 tb Baking powder 3 1/2 c Fresh raspberries
1/3 c Butter — room temp. Or frozen (unthawed) , whole
1 c Sugar Unsweetened
1 ea Egg — room temp.
-GLAZE:-
1 1/2 c Confectioners’ sugar With melted butter
2 tb Cream — or milk 1 ts Vanilla
Stir together first three ingredients in a bowl with wire whisk; set
aside. Cream softened butter with mixer; add sugar gradually, beating
well after each addition, until mixture is fluffy and light. Stir in
egg; beat 1 minute. Combine milk and vanilla. Add dry ingredients
alternately with milk, vanilla mixture, beating well after each
addition. Spread cake batter in greased, floured 13-in, x 9-in. x
2in. baking pan. Spread the berries evenly over top of batter. Bake
at 350 deg. for 30-35 minutes or until center of cake springs back
when lightly touched. Cool 5 minutes. Combine glaze ingredients;
spread over cake, leaving berries exposed. Serve warm–with vanilla
ice cream, if desired, Yield: 16-20 servings
Yields
1 servings