Graham Cracker Cake with Raspberry Cream Icing
1/2 C. butter or margarine
1 C. sugar
2 eggs
1 tsp. vanilla
2 1/4 C. fine graham cracker crumbs
2 1/2 tsp baking powder
2/3 C. milk
Raspberry cream icing:
1 C. whipping cream
2 tbsp. raspberry jam or preserves
Cake: Cream shortening. Add sugar. Gradually add eggs one at a time,
beating after each addition until fluffy. Stir in vanilla. Mix graham
cracker crumbs and baking powder and add to creamed mixture alternately
with milk. Pour into well-greased 8" or 9" round pan and bake in a
moderate 350° oven until done and cool on cake racks.
Icing: whip cream, folding into jam, until stiff. When cake is cooled,
spread with this icing and serve.
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