Yield: 1 Servings
|½ cup||(1 stick) butter|
|2 cups||Sifted flour|
|3 teaspoons||Baking powder|
|1 pack||(10 oz) frozen raspberries; thawed|
|1 tablespoon||Lemon juice|
|1½ cup||Dairy sour cream|
FILLING AND FROSTING
2 round cake pans, 9 inch Preheat oven 350 degrees Cake: Butter and flour bottoms of pans; set aside. In a mixing bowl cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk beginning and ending with dry ingredients. Spread in pans. Bake 25-30 min.
Allow to stand 5 min; remove from pans onto wire racks to cool completely before filling.
Filling and Frosting: Drain raspberries reserving ½ cup syrup. In a small saucepan combine sugar and cornstarch; gradually add reserved syrup. Cook over medium heat, stirring constantly, until mixture thicken; cook an additional 2 min. Blend in lemon juice. Chill. Carefully fold thickened syrup and raspberries in sour cream. Spread half the filling between cake layers and the other half on top of the cake. Refrigerate until ready to serve.
This is taken from an old newspaper article..no date, etc..found in a cookbook bought at an estate sale.
Posted to recipelu-digest by "Brenda H. Alcorn" <balcorn@...> on Feb 03, 1998