Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Sugar |
½ cup | Margarine or butter; softened |
½ cup | Milk |
1 teaspoon | Vanilla |
1 \N | Egg |
1¼ cup | Flour |
¼ cup | Toasted almonds; chopped |
½ cup | Margarine |
1½ cup | Powdered sugar |
1 \N | Egg |
¼ cup | Sugar |
2 tablespoons | Cornstarch |
1 pack | (10-oz) frozen raspberries |
¾ cup | Whipping cream |
3 tablespoons | Sugar |
\N \N | Toasted almonds |
CAKE
BUTTER FILLING
RASPBERRY FILLING
TOPPING
For cake, beat butter and sugar until light. Add salt, milk, vanilla and egg. Stir flour and almonds into mixture. Pour into greased 8-inch square pan. Bake at 350 degrees for 30-35 minutes. For Butter Filling, beat butter; gradually add powdered sugar. Add egg and beat until light and fluffy. Set aside. For Raspberry Filling, combine sugar and cornstarch in saucepan; add raspberries. Cook on medium heat until thickened, stirring constantly. For topping, beat cream until soft peaks form; gradually add sugar and beat until stiff.
Slice cooled cake horizontally into 2 layers. Place bottom side on serving plate. Spread with Butter Filling, then Raspberry Filling. Top with second cake layer. Frost with whipped cream, sprinkle with almonds. Refrigerate until served.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .