1 c. all-purpose flour
1/3 c. confectioners' sugar
1/2 c. butter, softened
1 pkg. (10 oz.) frozen raspberries (thawed)
2 eggs
1 c. sugar
1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

SAUCE:

1 c. sugar
2 tbsp. cornstarch
1/2 c. water
Reserved raspberry syrup
1 tbsp. lemon juice

Torte: In small bowl, combine 1 cup flour, confectioners' sugar and butter. Blend well. Press into bottom of ungreased 9 inch square pan. Bake at 350 degrees for 15 minutes. Cool.

Drain raspberries, reserve liquid for sauce.

In small bowl, combine eggs, sugar, 1/4 cup flour, salt, baking powder and vanilla at low speed. Blend well. Pour over walnuts. Bake at 350 degrees for 35-40 minutes until golden brown. Cool. Cut into squares. Serve with whipped cream and raspberry sauce.