Raspberry continental

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, .

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