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Ингредиенты
- 1 1/2 c. Margarine Or possibly Butter (3 Sticks) -- softened
- 1 1/4 c. Sugar
- 3 c. All-Purpose Flour
- 2/3 c. Lowfat milk
- 1 Tbsp. Baking Pwdr
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 4 lrg Large eggs Boysenberry Butter-Cream Frosting*
- 12 ounce Boysenberry Jam
Инструкции
- About 3 hrs before serving or possibly early in day: Preheat oven to 350F. Grease and flour three 9" round cake pans. In large bowl, with mixer at low spped, beat margarine or possibly butter and sugar just till blended. Increase spped to high; beat till light and fluffy, scraping bowl often with rubber spattula. Reduce speed to low; add in flour, lowfat milk, baking pwdr,vanilla exract, salt,baking soda,and Large eggs; beat till well mixed, constantl scraping bowl. Increase speed to high; beat 2 min, occasionally scraping bowl. Spoon batter into pans, spreading proportionately. Bake 25 min or possibly till toothpick inserted in center of cakes comes out clean. Cold in pans on wire racks 10 min. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cold completely.
- Prepare Boysenberry Butter Cream Frosting*: In large bowl, with mixer at low speed, beat 3 c. confectioners' sugar and 2 c. margarine or possibly butter (4 sticks) softeneed, till just mixed. Increase speed to high; beat 10 min or possibly till light and fluffy, scraping bowl oftten with rubber spatual. Reduce speed to medium, gradually beat in 1/4 c. Boysenberry flavor liquer and 1 teaspoon vanilla extract till smooth, occasionally scraping bowl with rubber spatula. Spoon 2 c. frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 c. Boysenberry preserves. Top with top half of cake layer; spread with about 1/2 c. butter cream frosting. Repeat layering, ending with a cake layer. With metal spatual, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Chill cake if not serving right away.
- Makes 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 484 | |
| Calories from Fat 206 | 43% |
| Total Fat 23.36g | 29% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 4.23g | |
| Cholesterol 1mg | 0% |
| Sodium 721mg | 30% |
| Potassium 82mg | 2% |
| Total Carbs 65.14g | 17% |
| Dietary Fiber 1.2g | 4% |
| Sugars 35.42g | 24% |
| Protein 3.84g | 6% |
