Raspberry Mousse

• 1 tsp. unflavored gelatin, softened in 1 Tbsp. raspberry juice or flavored soda
• 1 c. sieved fresh raspberries
• 2 c. heaviest whipping cream, whipped stiff
• 1/2 c. sifted confectioners sugar
• 1/4 tsp. salt
• 1/2 c. butter
• 1 1/2 c. sugar
• 2 oz. (1/4 c.) red coloring
• 1 c. buttermilk
• 2 1/4 c. cake flour
• 1 Tbsp. vinegar
• 1 tsp. vanilla
• 2 tsp. cocoa
• 2 eggs
• 1 tsp. salt
• 1 tsp. soda

1. Cream butter, sugar and eggs.
2. Make paste of coloring and cocoa.
3. Add to first mixture.
4. Add buttermilk alternately with flour and salt.
5. Add vanilla.
6. In separate bowl, add vinegar and soda.
7. Blend with rubber spatula into rest of mixture.
8. Pour into 2 (8-inch) greased and floured cake pans.
9. Bake 25 to 30 minutes at 350u0b0.
10. Cool in refrigerator.

unflavored gelatin, fresh raspberries, heaviest whipping cream, confectioners sugar, salt, butter, sugar, red coloring, buttermilk, cake flour, vinegar, vanilla, cocoa, eggs, salt, soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170756 (may not work)