---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes, Fruits, Frostings
       Yield: 1 Servings
       2 c  Flour
   1 1/2 ts Baking powder
     1/2 ts Soda
       1 ts Salt
       1 ts Cinnamon
     1/2 c  Crisco
   1 1/4 c  Sugar
       3    Eggs
     3/4 c  Buttermilk or sour milk
       1 ts Vanilla
     1/2 c  Nuts
       1 c  Fresh raspberries
     1/3 c  Butter or margarine; soften
     1/2 ts Salt
       3 c  Powdered sugar
       2 tb Pureed raspberries
       3 tb Cream; warm
       1 ts Vanilla
   Mix dry ingredients. Cream sugar and crisco. Add eggs and vanilla. Add dry
   mixture alternately with milk. Fold in nuts and raspberries. Pour into 2
   well greased 8 layer pans. Bake 350~ 30-40 minutes. Cool and frost.
   Pink Raspberry Frosting: Cream butter or margarine, salt, and blend in cups
   confectioners sugar alternately with pureed raspberries and 2-3 tbls hot
   cream. Add vanilla, mix and frost cake.