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





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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