Try this Raspberry Continental recipe, or contribute your own.
Suggest a better descriptionFor 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, G Internet.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 527 | ||
Calories from Fat: 158 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 40.6mg | 12 % | |
Sodium 191.8mg | 7 % | |
Potassium 71.2mg | 2 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 91.6g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 527
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