Recipe for Two Layer, 6" Yellow Cake with Raspberry Grand Marnier Filling and Butter Cream Icing

This is a 6", 2-layer, yellow cake with butter cream icing, raspberry/Grand Marnier filling & toasted coconut. Perfect size for a small family treat or to give as a gift. I took this to dinner at friends. Just enough for 6-8 servings. This cake takes very little time and is worth the effort!

Yellow Cake
1 1/2 cups cake flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 tsp baking powder
1 tsp vanilla
1 egg
1/2 tsp salt (optional)

Heat oven to 350 degrees. Grease and flour two 6" round cake pans. Beat all ingredients in large bowl on low speed 30 seconds. Scrape bowl. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pans.

Bake approximately 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cake rack.

NOTE: I love my Kitchen Aid Pro 600 but it's a little too big for mixing this cake, so I just use my Kitchen Aid hand mixer. Works wonderfully.

Raspberry/Grand Marnier Filling
1/2 cup "all fruit" raspberry preserves
2 Tbl Grand Marnier

Warm raspberry preserves in microwave for approximately 20 seconds. Add Grand Marnier. Stir to blend. Cool to room temp.

Butter Cream Icing (I use my Kitchen Aid Pro 600 for the icing and this amount will frost an 8" or 9" two-layer cake. So, for this 6"cake, you will have icing left over. Not a problem as it freezes beautifully and may be used on cupcakes later...or eaten directly from the container with a big spoon in moments of desperation!)

1 cup butter (2 sticks)
1 cup shortening
2 lb confectionery sugar
2 tsp vanilla
1 tsp butter flavoring
1/2 tsp almond extract
1/3 cup water
1/4 tsp salt

Place ingredients in mixing bowl in the order listed. Mix for 2 minutes, then scrape bowl to remove shortening from sides and bottom. Continue mixing at low speed for approximately 10 minutes. When icing is ready, it will take on a satiny shine.

Toasted Coconut
1 1/2 cups sweetened coconut

Using a cast iron skillet on top of the stove I toast the coconut, stirring constantly until it reaches the desired color. (I find the coconut does not burn as easily if I toast it on top of the stove rather than in the oven)

Assemble Cake
Using the most gorgeous 8"-9" plate or cake pedestal you have (the cake deserves it), place your first layer on it. Generously spread raspberry filling on top of first layer, being careful not to let it pour down the sides. Spread another generous layer of butter cream over the raspberry filling. Place second cake layer evenly on top of first. Ice sides and top of cake with butter cream. Gently pat toasted coconut onto sides and top of cake. The sides will need to be pressed just a bit to make sure the coconut sticks.