Raspberry Continental
By: Anonymous
Published: Saturday, February 13, 2010 - 8:15am

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

1 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  2 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. 


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