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RASPBERRY FILLED CAKE 
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk

Butter and flour two 9" round pans.

Cream butter. Gradually add sugar; beat until fluffy. Beat in eggs, one at a time. Add vanilla. Sift together dry ingredients; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Spread in pans.

Bake in a preheated 350°F oven for 25-30 minutes. After 5 minutes turn out onto racks to cool.

Filling:

1 package (10 oz.) frozen raspberries, thawed
1/2 cup raspberry syrup
2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
1 1/2 cups dairy sour cream

Drain raspberries; save 1/2 cup syrup.

In a small pan combine sugar and cornstarch; gradually add syrup. Cook over medium heat, stirring constantly, until thickened; cook 2 more minutes. Add lemon juice. Chill.

Fold syrup and raspberries into sour cream. Spread half the filling between cake layers and the rest on top. Refrigerate until served.

Submitted by: CM
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