| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Margarine or butter |
| softened | ||
| 1/2 | c | Milk |
| 1 | t | Vanilla |
| 1 | Egg | |
| 1 1/4 | c | Flour |
| 1/4 | c | Toasted almonds, chopped |
| 1/2 | c | Margarine |
| 1 1/2 | c | Powdered sugar |
| 1 | Egg | |
| 1/4 | c | Sugar |
| 2 | T | Cornstarch |
| 1 | 10-oz frozen raspberries | |
| 3/4 | c | Whipping cream |
| 3 | T | Sugar |
| Toasted almonds |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 464
Calories From Fat: 205
Total Fat: 23.4g
Cholesterol: 72.5mg
Sodium: 112.9mg
Potassium: 79mg
Carbohydrates: 61.8g
Fiber: <1g
Sugar: 49.7g
Protein: 3.8g