Raspberry Ombre Cake
yield: 10
total time: 40 minutes
Ingredients
- 9/16 pound Stork with butter
- 2 1/16 cups caster sugar
- 1 teaspoon vanilla extract
- 4 eggs large
- 2 cups self-raising flour
- 7 ounces Stork with Butter
- 3 1/3 cups icing sugar sifted
- 1 teaspoon vanilla extract
- 5/8 cup frozen raspberries
- 3/4 cup fresh raspberries
- 1/2 jar raspberry jam
Nutrition
- Calories : 380 calories
- Carbohydrate : 87 grams
- Cholesterol : 85 milligrams
- Fat : 2.5 grams
- Fiber : 2 grams
- Protein : 5 grams
- SaturatedFat : 0.5 grams
- Sodium : 350 milligrams
- Sugar : 65 grams
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