1 c. sugar
1/4 c. shortening
1 egg and 2 egg yolks
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Cream sugar and shortening, add eggs and vanilla. Beat until light and fluffy. Sift dry ingredients together and add to first mixture alternately with milk. Mix well. Bake in 9 inch greased square pan at 350 degrees for 35 minutes. Serve warm with raspberry topping.

RASPBERRY TOPPING:

1/2 c. butter
1 c. sugar
1 1/4 c. fresh raspberries
2 egg whites, beaten stiff

Cream butter and sugar until light and creamy. Add raspberries, beat until all mixed. fold in beaten egg whites. Chill. (This may be served on a boxed yellow cake instead of a homemade one.)