Raspberry Cake With Buttercream Icing

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 cups raspberries
• ICING
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 4 cups confectioners' sugar, 1 pound
• 5 tablespoons milk

1. Cream butter, add suger and beat.
2. Beat in egg and vanilla.
3. Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
4. Pour into a 9 x 9 pan.
5. Sprinkle raspberries over batter.
6. Bake 350F for 45 minutes or until cake tests done.
7. Icing.
8. Cream butter and shortening.
9. Add vanilla and salt.
10. Beat in sugar, 1 cup at a time, blending well after each addition.
11. Add milk and beat at hight speed until light and fluffy.
12. Makes 3 cups.

butter, white sugar, egg, vanilla, flour, baking powder, salt, milk, raspberries, icing, butter, vegetable shortening, vanilla, salt, sugar, milk

Taken from www.food.com/recipe/raspberry-cake-with-buttercream-icing-390910 (may not work)