----------------------------------FROSTING--------------------------------- one third c Butter or margarine; soften half 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 20 cm layer pans. Bake 180ºC 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. ----