| 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 |
ts |
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 |
tb |
Cornstarch |
| 1 |
pk |
(10-oz) frozen raspberries |
| 3/4 |
c |
Whipping cream |
| 3 |
tb |
Sugar |
|
|
Toasted almonds |
INSTRUCTIONS
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, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”