fabulous birthday cake...

This past weekend we celebrated my dear friend Christine's birthday. My job was to make the cake. She LOVES raspberries so I made a yellow cake with raspberry frosting. The cake was the BEST yellow cake I have ever made. It was moist and dense with a lovely vanilla flavor. I made the Wilton Buttercream icing that I usually do for "birthday cakes" and just added 1/2 cup of seedless raspberry jam. I also placed fresh raspberries in the middle and on top. It was spectacular! I think Christine was happy.
I highly recommend these recipes if there is a special day coming up in your household. You will not be disappointed.
Bon Appetite!
Mary

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All-Purpose Buttery Yellow Cake
                               The America’s Test Kitchen Family Cookbook

¼ cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt16 tablespoons (2 sticks) unsalted butter, softened
1 ¾ cups sugar4 large eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups whole milk, at room temperature

1. Adjust an oven rack to the middle position and heat the oven to 340 degrees. Lightly coat two 8- or 9-inch round cake pans or 1 9x13-inch cake pan with vegetable oil spray, then line the bottoms with parchment paper.

2. Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the vanilla.

3. Reduce the speed to low and beat in one-third of the flour mixture. Beat in half of the milk. Repeat with half of the remaining flour mixture, then the remaining milk, and finally the remaining flour mixture.

4. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Pour the batter into the prepared pan(s) and smooth the top. Bake until a wooden skewer inserted into the center of the cake(s) comes out with a few crumbs attached, 20 to 25 minutes for the sheet cake, rotating the pan(s) halfway through baking.

5. Let the cake(s) cool in the pan(s) on wire racks for 10 minutes. Run a paring knife around the edge of the cake(s) to loosen, then flip out onto the racks. Flip the cake(s) upright, discard the parchment, and let cool completely before frosting 1 to 2 hours.

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WILTON'S BUTTERCREAM FROSTING

1/2 c. solid vegetable shortening
1/2 c. butter1 tsp. vanilla4 c. sifted confectioners' sugar (approx. 1 lb.)2 tbsp. milk
* I added 1/2 cup seedless raspberry jam


Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, the icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results keep in refrigerator when not in use. Yield: 3 cups.

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