Raspberry Cake

Preheat oven to 350°F. Spray pans with vegetable pan spray.

In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Pour batter into prepared pan.

Refer to baking chart in techniques section for baking times and temperatures for specific pans.

Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Makes about 5 1/2 cups batter.

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