Raspberry Swirl Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 1/2 teaspoon vanilla
- 4 egg whites
- 1/2 cup raspberry jam
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Directions:
Combine dry ingredients in mixer bowl. Add shortening, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to speed 2 and mix 1 minute. Stop and scrape bowl. Add egg whites. Turn to speed 6 and beat 1 minute.
Pour 1 cup of batter into a bowl. Stir in 1/2 cup raspberry jam, blending well. Pour remaining batter into 8" round baking pans. Add the raspberry mixture by spoonful into the baking pans. Swirl the two mixes gently together. Bake at 350 F for 30 to 35 minutes. Cool completely on wire racks.
Decorate with buttercream frosting.
Recipe By: Bonnie Yarbrough
