Raspberry Trifle Cake
1 cup butter , softened
1 cup white sugar
2 tsp vanilla
2 cups flour
3 tsp baking powder
2 cups raspberries, fresh or frozen, thawed and drained
Cream the butter and sugar. Add the eggs one at a time, mixing well. Add vanilla. In a separate bowl, stir together flour and baking powder. Add to creamed butter mixture. Fold in raspberries. Divide batter into two 8″ greased and floured (or use parchment paper circles cut to fit) layer cake pans. Bake at 350 degrees F for about 20 minutes.
Cream Cheese Icing
1 8 oz pkg cream cheese, softened (low-fat does not make good icing)
1/3 cup margarine
1 1/2 tsp pure vanilla
3-4 cups icing sugar, sift after measuring (amount depends on desired consistency)
2-3 drops of almond extract (helps reduce the sweetness factor)
1/3 tsp glycerine (keeps the icing from getting hard and crusty)
Chocolate Cake recipe here.