Raspberry continental
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | cup | Margarine or butter; softened |
| ½ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1¼ | cup | Flour |
| ¼ | cup | Toasted almonds; chopped |
| ½ | cup | Margarine |
| 1½ | cup | Powdered sugar |
| 1 | Egg | |
| ¼ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | pack | (10-oz) frozen raspberries |
| ¾ | cup | Whipping cream |
| 3 | tablespoons | Sugar |
| Toasted almonds | ||
Directions
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, .