Vanilla Bean Cake With Chocolate Ganache

For the Cake

5 tablespoons non-dairy buttery stick, margarine, or butter, at room temperature

¾ cup sugar

2 eggs, room temperature

1 vanilla bean, scraped

1 ¼ cups cake flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup LACTAID® Reduced Fat 2% Lactose-Free Milk, divided

For Serving (Optional)

1 cup raspberries, washed and dried

Powdered sugar, for sprinkling

1 tablespoon fresh mint or basil, chopped

For the Cake

1. Preheat oven to 350 degrees F. Cut a piece of parchment paper fitted to the bottom of 10-inch round cake pan or a 9-inch square cake pan. Spray the pan with non-stick spray, add the parchment paper to line the bottom of the pan and set aside.

2. In a large bowl, cream the butter and sugar together with a handheld mixer on medium high until light and fluffy, about 5 minutes.

3. Add the eggs one at a time, mixing in completely.

4. Add the vanilla bean scrapings and mix.

5. In a small bowl, sift the flour, baking powder and salt together.

6. Add half of the flour mixture to the butter, then add ¼ cup LACTAID® Reduced Fat 2% Lactose-Free Milk, followed by the remaining flour mixture and ¼ cup milk, mixing on low between each addition.

7. Pour the batter into the pan and bake until cake springs under light touch and starting to turn a little golden, about 25-30 minutes.

8. Let cake cool before removing cake from pan.

For Serving

1. Place a slice of cake on a small serving plate, and drizzle with chocolate ganache.

2. Top with three of four raspberries, a sprinkle of powdered sugar and a tiny bit of mint or basil. (Optional)