Raspberry Swirl Cake

• 1 cup butter
• 1 tablespoon butter
• 2 cups sugar
• 3 cups flour, sifted
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/3 cups milk
• 2 teaspoons vanilla
• 6 egg whites
• 1/2 cup raspberry jelly
• red food coloring
• 2 cups confectioners' sugar, sifted
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 2 -3 tablespoons milk

1. Preheat oven to 350 degrees.
2. In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
3. Sift the flour, baking powder and salt together.
4. Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
5. In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
6. Heat jelly until melted; cool slightly.
7. Remove 1 c of batter and add jelly; mix well.
8. Add enough food coloring to make the batter pink.
9. Pour the white batter into a greased and floured Bundt pan.
10. Pour jelly batter on top.
11. Swirl the raspberry mixture into the cake.
12. Bake at 350 degrees for 45-50 minutes or until the cake tests done.
13. Turn out on a wire rack to cool completely.
14. To make the glaze, combine the confectioners sugar, butter and vanilla extract.
15. Add in enough milk to produce a slightly runny consistency.
16. Pour the glaze over the cake and drizzle with sieved raspberry jam.

butter, butter, sugar, flour, baking powder, salt, milk, vanilla, egg whites, raspberry jelly, red food coloring, sugar, butter, vanilla, milk

Taken from www.food.com/recipe/raspberry-swirl-cake-223573 (may not work)