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Raspberry-Laced Vanilla Cake 2 2/3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups butter or margarine, softened 1 1/4 cups granulated sugar 2/3 cup milk 1 1/2 teaspoons vanilla 4 eggs 1 cup raspberry jam Raspberry Buttercream Frosting (below) Raspberries, if desired Heat oven to 350°F. Grease bottoms and sides of 3 round pans, 9x1 1/2 inches, with shortening; lightly flour. Mix flour, baking powder, salt and baking soda; set aside. Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup Raspberry Buttercream Frosting. Repeat with remaining layers. Frost side and top of cake. Pipe remaining frosting on top of cake. Garnish with raspberries. Store loosely covered at room temperature. Raspberry Buttercream Frosting 1 cup butter or margarine, softened 3 cups powdered sugar 1/2 cup raspberry liqueur or raspberry syrup 1/2 teaspoon vanilla Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable