What I used: Makes an 8 inch round cake
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 ½ cups all purpose flour
2 tsp baking powder
1 tsp salt
¾ cup milk
3 Tbsp raspberry jam
Cream the shortening and sugar together with the mixer on medium speed until light and fluffy. Beat in the eggs one at a time. Then add the vanilla. Mix for 5-10 minutes.
Alternate pouring in the dry ingredients and the milk until all ingredients are thoroughly combined. Continue to mix for another 3-4 minutes. Pour the batter into the prepared pan. Spread the mixture evenly. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in the pan before icing.
Divide the cake horizontally into 2 layers. Border the entire outer ring of the cake to form a wall to hold the jam. Spread smooth raspberry jam inside this border and fill the top of the base layer, and gently place the top layer. Cover it with butter cream icing, and then pipe the cake with a basket weave.
White butter cream icing
2 cups confectioners' sugar
½ cup butter
1 Tbsp milk
1 tsp vanilla extract
In a large bowl, combine the above and beat on low speed for a minute, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done. Chill it for about 15-30 minutes before adding it to a piping bag, and decorate. Enjoy!