Raspberry Continental

12 Servings

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Raspberry Continental Ingredients

CAKE	RASPBERRY FILLING
1 c Sugar	1/4 c Sugar
1/2 c Margarine or butter;	2 tb Cornstarch
1/2 c Milk	1 pk (10-oz) frozen raspberries
1 ts Vanilla	TOPPING
1 Egg	3/4 c Whipping cream
1 1/4 c Flour	3 tb Sugar
1/4 c Toasted almonds; chopped	Toasted almonds
BUTTER FILLING	1 pk (10 oz.) frozen raspberries,
1/2 c Margarine	2 c Apple juice
1 1/2 c Powdered sugar	1 c Raspberry sherbet
1 Egg

Instructions for Raspberry Continental

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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: RaspberryCuisine: Uncategorized