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Raspberry-Filled Cake Recipe

I dug through two boxes of old recipes that had belonged to my husband's grandmother, looking for golden oldies. This gem is one of them.

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Raspberry-Filled Cake Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
FILLING:
2 cups fresh raspberries, divided
1 tablespoon sugar
2-1/2 teaspoons cornstarch
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1/4 cup sour cream
1 cup whipped topping
Additional raspberries, optional

Directions

In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.
In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool.
In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 322 calories, 13 g fat (8 g saturated fat), 64 mg cholesterol, 298 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Raspberry-Filled Cake in Cooking for One or Two Cookbook , p306