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Raspberry Ombre Cake

yield: 10 total time: 40 minutes
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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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