–CAKE–
1/2 c (1 stick) butter
1 c Sugar
2 Eggs
1 ts Vanilla
2 c Sifted flour
3 ts Baking powder
1/2 ts Salt
2/3 c Milk
FILLING AND FROSTING
1 pk (10 oz) frozen raspberries;
-thawed
2 tb Sugar
1 1/2 tb Cornstarch
1 tb Lemon juice
1 1/2 c Dairy sour cream
2 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.
Yields
1 Servings