Raspberry-Laced Vanilla Cake

Ingredients

• 3 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 cup butter softened
• 1.5 cups butter softened
• 1 leaves chocolate 
• 4  eggs 
• 2.7 cups flour all-purpose
• 1.3 cups granulated sugar 
• 0.7 cup milk 
• 3 cups powdered sugar 
• 0.5 cup raspberries for pancakes
• 1 cup raspberry jam seedless
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla 
• 1.5 teaspoons vanilla 

Equipment

• bowl
• oven
• hand mixer
• toothpicks
• serrated knife

Directions

1. Heat oven to 350F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
2. In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer.
3. Pour evenly into pans.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
5. In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
6. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.)
7. Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
8. Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired.
9. Garnish with chocolate leaves. Store loosely covered.