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Sting of the Bee Cake |
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Serves: 20 Print this Recipe1 cup butter (no substitute) 2/3 cup sugar 2 eggs 3 cups flour, sifted 3 teaspoons baking powder 1 teaspoon salt 1/2 cup milk 1/2 cup butter 1 cup almonds chopped 1/2 cup sugar 2 tablespoons milk 2 teaspoons vanilla extract 1 cup butter softened 2 eggs yolk 2 cups powdered sugar 2 teaspoons vanilla extract 1/2 cup raspberry jam Prepare Cake: Cream butter; gradually add sugar. Beat in eggs one at a time till light and fluffy. Sift flour, baking powder, and salt; add to creamed mixture alternately with milk. Spoon batter into a well-greased 9-inch springform pan. Prepare Topping: Melt butter; blend in chopped almonds, sugar, milk, and vanilla. Bring to a boil. Remove from heat and cool slightly. Spread carefully over batter. Bake at 375 degrees F. for 50 minutes or until cake tests done. Remove from oven and cool. Remove sides of springform pan. Prepare Butter Cream Filling: Whip butter; add egg yolks, powdered sugar, and vanilla. Assemble Cake: Split cake horizontally into two layers. Put one layer on serving plate. Spread bottom layer with butter cream filling. Spread raspberry jam on top of filling. Replace top layer. Refrigerate. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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