INGREDIENTS

INSTRUCTIONS

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 1/2 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@earthlink.net> on Feb
03, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2888
Calories From Fat: 945
Total Fat: 107.3g
Cholesterol: 629mg
Sodium: 2865.3mg
Potassium: 690.3mg
Carbohydrates: 440.9g
Fiber: 6.9g
Sugar: 235g
Protein: 44.8g