Raspberry Cream Cake

• 3 c. cake flour, sifted
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. butter, softened
• 2 c. sugar
• 4 eggs
• 1 1/4 c. buttermilk
• 1 1/2 tsp. vanilla
• 1 jar raspberry jam
• 1 c. whipping cream
• 2 Tbsp. sugar
• 1 tsp. vanilla
• Powdered sugar and fresh raspberries (optional)

1. Preheat oven to 325u0b0.
2. Butter and flour two cake pans (round ones work best, 9 x 9 pans work, too). Put in fridge until ready to use. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream butter and sugar with mixer until very light.
3. Add eggs one at a time.
4. Add the flour mixture alternately with the buttermilk.
5. Add vanilla.
6. Pour into baking pans. Bake until cakes are light golden, about 30-35 minutes. Cool in pan for 10 minutes and invert onto cooling rack to cool completely. Place one of the cakes on a serving plate and spread the jam over it. Warm the jam first to make it easier to spread over the cake bottom.

cake flour, baking powder, baking soda, salt, butter, sugar, eggs, buttermilk, vanilla, raspberry, whipping cream, sugar, vanilla, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=60140 (may not work)