2 c. all purpose flour
1/2 tsp. salt
1 tbsp. baking powder
1/3 c. butter, room temperature
1 c. sugar
1 c. milk
1 tsp. vanilla
3 1/2 c. fresh or frozen (unthawed) raspberries, whole and unsweetened

Sift together first 3 ingredients in a bowl with wire whisk; set aside. Cream shortening butter with mixer; add sugar gradually beating well until mixture is fluffy and light. Stir in egg, beat 1 minute; combine milk and vanilla, add mixture. Spread cake batter in greased and floured 13 x 9 x 2 inch pan. Spread berries over top of batter. Bake at 350 degrees for 30-35 minutes. Cool 5 minutes. Combine glaze ingredients. Spread over cake leaving berries exposed.

GLAZE:

1 1/2 c. confectioners sugar
2 tbsp. cream or milk
1 tsp. vanilla

Mix together.