Categories: Dessert

Ingredients

• unsalted butter
• 1 classic yellow cake batter
• 2 c raspberries
• 3 tbsp confectioner sugar
• 2 c cold heavy cream

Directions

1. eheat oven 350. Lightly butter 2 9" round cake pans. Line bottom with parchment paper, butter parchment. Divide batter between pans, firmly tap on surace to remove air bubbles and smooth tops.

2. Bake until cakes are golden puffed and toothpick comes out with moist crumbs. About 30 min. Rotate pans halfway through. let cool in pans on wire racks 10 min. Run a knife around the edges then invert remove parchment invert cakes again and let cool completely on racks.

3. In a med bowl, gently mash 1 c raspberries with a fork. Stir in 1 c whole raspberries. In large bowl using electric mixer, beat cream and confectioners sugar on high until soft peaks form 1 min. With rubber spatula gently fold raspberries into whipped cream. Place 1 cake on cake stand or serving plate. Spread raspberry cream on tope leaving a 1/4 " border. Toope with other cake press gently and finish with remaining raspberry cream. Serve immediately.

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