Whipped cream cake with rasberry filling

Whipped Cream Raspberry Cake

1 c. butter
2 c. sugar
3 c. flour
3 tsp. baking powder
4 eggs
1 c. milk
1 tsp. vanilla

Make the cake: Cream butter and sugar. Add eggs, 1 at a time. Add flour and cream alternately, ending with flour. Last add vanilla. Bake at 350 degrees for 25 minutes or until done. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack to cool completely.

Filling

1 packet raspberry gelatin
1 c. boiling water
1 packet (10 oz.) unsweetened frozen raspberries

Make the filling: Dissolve gelatin in boiling water. Add frozen fruit and stir until berries separate. Let stand until thickened, stirring occasionally. (Or use raspberry preserves if you want to eliminate this step.)

Whipped Cream Frosting

1/2 c heavy cream, cold
1/4 c plus 2 tbsp granulated sugar
1 1/2 tsp confectioner's sugar

Make the frosting: Beat the heavy cream and confectioner's sugar until soft peaks form. Gently fold in the granulated sugar.

Assemble the cake: Place one layer on a cake plate. Spread with the raspberry filling. Top with the remaining cake layer and spread the cake top and sides with the whipped cream frosting. Serve immediately or store in the refrigerator until ready to serve.

TeresaAnn