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Recipe Name: Raspberry Continental Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 Cup(s) Sugar
1/2 Cup(s) Margarine or butter
1/2 Cup(s) Milk
1 Teaspoon(s) Vanilla
1 Egg
1 1/4 Cup(s) Flour
1/4 Cup(s) Toasted almonds, chopped
1/2 Cup(s) Margarine
1 1/2 Cup(s) Powdered sugar
2 Tablespoon(s) Cornstarch
1 10-oz frozen raspberries
3/4 Cup(s) Whipping cream
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 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 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,

Nutrition (calculated from recipe ingredients)
Calories: 464
Calories From Fat: 205
Total Fat: 23.4g
Cholesterol: 72.5mg
Sodium: 112.9mg
Potassium: 79mg
Carbohydrates: 61.8g
Fiber: <1g
Sugar: 49.7g
Protein: 3.8g

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