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Correo Electrónico
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Ingredientes
- 1/2 c. (1 stick) butter
- 1 c. Sugar
- 2 x Large eggs
- 1 tsp Vanilla
- 2 c. Sifted flour
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 2/3 c. Lowfat milk
- 1 pkt (10 ounce) frzn raspberries, thawed
- 2 Tbsp. Sugar
- 1Â 1/2 Tbsp. Cornstarch
- 1 Tbsp. Lemon juice
- 1Â 1/2 c. Dairy lowfat sour cream
Direcciones
- 2 Round cake pans, 9 inch Preheat oven 350 degrees
- Cake: Butter and flour bottoms of pans; set aside. In a mixing bowl cream together butter and sugar till light and fluffy. Add in Large eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, baking pwdr and salt; add in to creamed mix alternately with lowfat milk beginning and ending with dry ingredients. Spread in pans. Bake 25-30 minutes.
- Allow to stand 5 minutes; remove from pans onto wire racks to cold completely before filling.
- Filling and Frosting: Drain raspberries reserving 1/2 c. syrup. In a small saucepan combine sugar and cornstarch; gradually add in reserved syrup. Cook over medium heat, stirring constantly, till mix thicken; cook an additional 2 minutes. Blend in lemon juice. Chill. Carefully fold thickened syrup and raspberries in lowfat sour cream. Spread half the filling between cake layers and the other half on top of the cake. Chill till ready to serve.
