Vanilla Cake with Caramel Topping

2 teaspoons shortening
3/4 cup superfine sugar
1-1/2 teaspoons baking powder
1/3 cup milk
1 egg
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla

FOR THE SAUCE:
2 cups brown sugar
1 cup water
2 teaspoons unsalted butter
1/2 cup nuts (optional)

Preheat oven to 350F.

1. Cream the shortening and sugar in a medium bowl.

2. Add the egg and mix well. In another bowl, mix the flour, salt and baking powder.

3. Add the flour alternating with the milk to the sugar mixture.

4. Stir in the vanilla.

For the sauce:
5. In a sauce, add the brown sugar, water, butter (and nuts, if using) and boil for 8 minutes.

6. Pour the batter into a loaf pan and pour the hot sauce on top of the batter. 7. Bake in the oven for about 35-40 minutes. A toothpick should come out clean when inserted into the middle of the cake.

To serve:
Cool slightly and serve with ice cream.

Vanilla and Raspberry Cake With Lemon Cream Cheese Frosting

Cake:
1 (10-ounce) box sweetened frozen raspberries, defrosted and drained
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup canola or corn oil
1 teaspoon vanilla extract
3/4 teaspoon pure almond extract
1/2 cup milk

Frosting:
1/2 cup (1 stick) soft unsalted butter
6 ounces soft cream cheese, do not use reduced fat
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 3/4 cups powdered sugar, sifted

Butter bottom and sides of 8-inch square pan. Line bottom of pan with parchment or wax paper and butter paper.

To prepare Cake, use back of spoon to press raspberries through strainer to remove seeds. Measure 4 tablespoons strained puree into small bowl and set aside. Save remaining puree for another use.

Sift together flour, baking powder and salt and set aside.

In large bowl of electric mixer, beat eggs and granulated sugar on medium speed until smooth, 1 minute. On low speed mix in oil, vanilla and almond extract until oil is incorporated. Mix in half of flour mixture just until incorporated. Mix in milk. Add remaining flour, stopping mixing as soon as flour is incorporated.

Place 3/4 cup batter in small bowl and stir in 4 tablespoons reserved raspberry puree. Pour vanilla batter into prepared pan. Drizzle raspberry batter over vanilla batter. Use knife to swirl it gently into vanilla batter.

Bake at 350°F. just until wood pick inserted in center comes out clean, about 30 minutes. Cool cake 10 minutes in pan. Use small sharp knife to loosen sides of cake from pan. Invert cake onto wire rack. Discard paper liner. Turn cake right side up to cool completely, about 1 hour.

To prepare Frosting, in large bowl of electric mixer, beat butter, cream cheese, vanilla, lemon juice and peel on medium-low speed about 1 minute until mixture is smooth and butter and cream cheese are combined thoroughly. Decrease speed to low. Add powdered sugar in 2 additions, beating until sugar is incorporated and frosting is smooth.

Spread frosting over top and sides of cake. If frosting is too soft to spread, refrigerate it to firm slightly. Cover and store in refrigerator up to 3 days. Serve cake at room temperature.

Makes 9 servings.

THIN LAYER CAKE AND FILLING

1 c. butter 2 c. sugar 5 eggs, one at a time 1 c. buttermilk 3 1/2 c. sifted cake flour 1 1/4 tsp. soda 1/2 tsp. salt Vanilla Grease and flour hot griddle, heat on burner. Pour small amount of batter, 2 or 3 tablespoons, on griddle. Cook at 500 degrees about 5 minutes. Makes 8 or 9 layers. FILLING: 1/2 c. milk 2 c. sugar 1/2 c. cocoa 1 stick butter Mix and boil for 1 minute. Cool slightly, beat, spread on layers of cake.