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1 c Sugar
1/2 c Margarine or butter; softened
1/2 c Milk
1 ts Vanilla
1 1/4 c Flour
1/4 c Toasted almonds; chopped
1/2 c Margarine
1 1/2 c Powdered sugar
1/4 c Sugar
2 tb Cornstarch
1 pk (10-oz) frozen raspberries
3/4 c Whipping cream
3 tb Sugar
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.