2 c. flour
1/2 tsp. salt
3 tsp. baking powder
1/3 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. milk
1 pt. fresh raspberries

Cream butter, sugar and egg. Add dry ingredients alternately with milk and vanilla. Pour into 9x13 inch pan. Scatter 1 pint fresh raspberries over batter. Bake at 375 degrees for 30 minutes. Cool for 5 minutes.

Drizzle on top: 1 1/2 cups powdered sugar, 1 teaspoon melted butter, and 3 tablespoons cream or milk, mixed together.