Milk Spongecake with Berry Buttercream Frosting

Ingredients

• The Cake Ingredients:
• 2 Cup all-purpose flour
• 2 Cup sugar
• 2 Teaspoon baking powder
• 4 whole eggs
• 1 Cup milk
• 4 Tablespoon butter

  Frosting Ingredients

• 1/2 Cup shortening
• 1/2 Cup real butter
• 1 1/2 Tsp clear vanilla extract
• 1 dash salt (optional)
• 5 Cup confectioners' sugar
• 2-3 Tablespoon milk
• 1 1/2 Cup fresh blackberries
• 1 1/2 Cup coarsely chopped fresh strawberries

  Frosting Preparation:

Directions

• Cream butter and shortening, then add vanilla.
• Add sugar a cup at a time beating on medium speed.
• Add milk 1 Tbls. at a time and beat on high until completely blended. Tip: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
• Divide the frosting in half and fold in the blackberries and strawberries on the half you'll use to frost between the cake layers.

  Cake Preparation:

• Preheat oven to 350 degrees Fahrenheit
• Combine flour and baking powder
• In a bowl, beat eggs on high speed about 4 minutes, or til thick.
• Gradually add sugar; beat at medium speed for 4 to 5 minutes or until light and fluffy.
• Add flour mixture, beat at low to medium speed until just combined.
• In a saucepan, heat and stir milk and margarine until margarine melts; add to batter, beating until combined.
• Pour into 2 greased 9 x9 x 2 inch baking pans. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick comes out clean.
• Allow cake to cool
• Transfer one layer onto a serving dish and cover in berry buttercream frosting
• Add second layer on top and cover the rest of the cake with the frosting
• Refrigerate for a few hours

  Expert Tip: If you like to serve cake at room temperature, remove it from the fridge just before you go to dinner. It will be ready to go when you return!