Butter Cake with Raspberry Sauce

Directions

Prepare the ramekins

1. Lightly coat the inside of each ramekin with Crisco including the bottom and top edges of the dishes. Sprinkle the turbinado sugar into the ramekins making sure it covers all the sides and the bottom. Shake out any excess sugar.

For the cake

1. Preheat oven to 350 degrees.

2. In a large stand mixer bowl with a paddle attachment, add 1 cup Crisco and sugar and mix to combine.

3. While the mixer is on low, add one egg at a time until incorporated.

4. Combine milk and vanilla in a separate bowl.

5. Combine flour, baking powder, and salt into a separate bowl.

6. Add the flour and milk mixture to the Crisco batter, alternating the flour and milk mixture. Starting and ending with the flour. Scrape down the sides of the bowl with a rubber spatula. Do not overmix.

7. Fill the ramekins ¾ full with batter.

8. Bake for 18-20 minutes. The cake will not look completely baked on the inside, but that is what it is supposed to look like. Not runny, just a little gooey.

9. Remove the cakes from the oven and let cool 5 minutes before inverting onto a plate.

10. Top with vanilla ice cream and raspberry sauce.

For the raspberry sauce

1. In a medium saucepan, add the ingredients and bring to a simmer. Cook for 5 minutes, then submerge an immersion blender into the liquid and blend until smooth.

2. Serve over warm butter cake with ice cream.