Raspberry Laced Vanilla Cake

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.