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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 c. Sugar
- 1/2 c. Margarine or possibly butter, softened
- 1/2 c. Lowfat milk
- 1 tsp Vanilla
- 1 x Egg
- 1 1/4 c. Flour
- 1/4 c. Toasted almonds, minced
- 1/2 c. Margarine
- 1 1/2 c. Powdered sugar
- 1 x Egg
- 1/4 c. Sugar
- 2 Tbsp. Cornstarch
- 1 pkt (10-ounce) frzn Blackberries
- 3/4 c. Whipping cream
- 3 Tbsp. Sugar Toasted almonds
Direcciones
- For cake, beat butter and sugar till light. Add in salt, lowfat milk, vanilla and egg. Stir flour and almonds into mix. Pour into greased 8-inch square pan. Bake at 350 degrees for 30-35 min. For Butter Filling, beat butter; gradually add in powdered sugar. Add in egg and beat till light and fluffy. Set aside. For Blackberry Filling, combine sugar and cornstarch in saucepan; add in Blackberries. Cook on medium heat till thickened, stirring constantly. For topping, beat cream till soft peaks form; gradually add in sugar and beat till stiff.
- Slice cooled cake horizontally into 2 layers. Place bottom side on serving plate. Spread with Butter Filling, then Blackberry Filling. Top with second cake layer. Frost with whipped cream, sprinkle with almonds. Chill till served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 385 | |
| Calories from Fat 171 | 44% |
| Total Fat 19.4g | 24% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 2.82g | |
| Cholesterol 42mg | 14% |
| Sodium 197mg | 8% |
| Potassium 55mg | 2% |
| Total Carbs 51.19g | 14% |
| Dietary Fiber 0.5g | 2% |
| Sugars 39.35g | 26% |
| Protein 2.97g | 5% |
