Recipe - Raspberry Continental

CAKE
1 cup Sugar
One half cup Margarine or butter;
softened
One half cup Milk
1 teaspoon Vanilla
1 Egg
1 One fourth cup Flour
One fourth cup Toasted almonds; chopped

BUTTER FILLING
One half cup Margarine
1 One half cup Powdered sugar
1 Egg

RASPBERRY FILLING
One fourth cup Sugar
2 tablespoon Cornstarch
1 pack (10oz) frozen raspberries

TOPPING
Three fourths cup Whipping cream
3 tablespoon Sugar
Toasted almonds

For cake, beat butter and sugar until light. Add salt, milk, vanilla and
egg. Stir flour and almonds into mixture. Pour into greased 8inch square
pan. Bake at 350 degrees for 3035 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.