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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.
4. 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.
5. 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.
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