Preheat the oven to 350°F. Thoroughly rub the inside of each ramekin with ½ cup Crisco (just enough to coat), including bottom and very top edges.

Sprinkle turbinado sugar into the ramekins, ensuring it covers all the sides and the bottom. Shake out excess sugar and place in the next buttered ramekin. Repeat with all ramekins.

Add 1 cup Crisco and granulated sugar to the bowl of a stand mixer. Using a paddle attachment, mix to combine.

While the mixer is on low speed, add one egg at a time.

Combine milk and vanilla in a separate bowl.

Combine flour, baking powder, and salt in a separate bowl.

Add the flour mixture and milk mixture to the Crisco mixture in ALTERNATING, small batches, beginning and ending with flour. Be sure to scrape down the sides of the mixing bowl with a rubber spatula. Do not overmix.

Fill the ramekins ¾ of the way up.

Bake, uncovered, for 18-23 minutes (cake will be a little gooey in the middle, which is intentional).

Let cool for 5 minutes and then invert the buttercake onto your plate.

Top with vanilla ice cream and raspberry sauce (recipe follows). Serve immediately.

Place all of the ingredients into a saucepan and bring to a simmer. Break the raspberries up with a potato masher.

Cook for 3-5 minutes. Then submerge an immersion blender into the liquid and blend until smooth. You can also blend in a blender.

Serve over warm Butter Cakes.