Raspberry Continental

Photo: flickr user freakapotimus

Ingredients

1 cup Sugar

cup Margarine or butter, softened

cup Milk

1 teaspoon Vanilla

1 Egg

cup Flour

cup Toasted almonds, chopped

cup Margarine

cup Powdered sugar

1 Egg

cup Sugar

2 tablespoons Cornstarch

1 pkt (10-oz) frozen raspberries

cup Whipping cream

3 tablespoons Sugar

Toasted almonds

Preparation

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

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.