INGREDIENTS
3 cups
cake flour
1 Tablespoon
baking powder
1/2 Teaspoon
salt
1/4 Teaspoon
baking soda
1 1/2 cups
butter
1 1/4 cups
sugar
2/3 cup
milk
1 1/2 Teaspoons
vanilla
4
eggs
1 cup
raspberry jam
9 inches
cake flour
1 large
file powder
1 medium
eggs
2
fig spread
10
nonfat cool whip
1 serving
lamb rack
2 cups
butter
1 Teaspoon
vanilla
2 lbs
powdered sugar
1 cup
raspberry
1 serving
butter
1/2 cup
sugar syrup
1 serving
lb cake
1 serving
steel cut oats
3 drops
lb cake
10
lb cake
1 serving
raspberries