RASPBERRY-FILLED CAKE

Raspberry-Filled Cake image

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.

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole 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

Steps:

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 in 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.

Nutrition Facts : Calories 322 calories, Fat 13g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 298mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.