2 c Flour
1 1/2 ts Baking powder
1/2 ts Soda
1 ts Salt
1 ts Cinnamon
1/2 c Crisco
1 1/4 c Sugar
3 Eggs
3/4 c Buttermilk or sour milk
1 ts Vanilla
1/2 c Nuts
1 c Fresh raspberries
———————————-FROSTING———————————- 1/3 c Butter or margarine; soften
1/2 ts Salt
3 c Powdered sugar
2 tb Pureed raspberries
3 tb Cream; warm
1 ts Vanilla
Mix dry ingredients. Cream sugar and crisco. Add eggs and vanilla. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8″ layer pans. Bake 350~ 30-40 minutes. Cool and frost. Pink Raspberry Frosting: Cream butter or margarine, salt, and blend in cups confectioners sugar alternately with pureed raspberries and 2-3 tbls hot cream. Add vanilla, mix and frost cake. —–