CAKE
1 cup Sugar
1/2 cup Margarine or butter, softened
1/2 cup Milk
1 tsp Vanilla
1 Egg
1 1/4 cup Flour
1/4 cup Toasted almonds, chopped
BUTTER FILLING
1/2 cup Margarine
1 1/2 cup Powdered sugar
1 Egg
RASPBERRY FILLING
1/4 cup Sugar
2 tbsp Cornstarch
1 package (10-oz) frozen raspberries
TOPPING
3/4 cup Whipping cream
3 tbsp Sugar
Toasted almonds
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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.
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