1 c. all-purpose flour
1/3 c. powdered sugar
1/2 c. butter
2 eggs
1/4 c. flour
1 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1 pkg. frozen raspberries
3/4 c. chopped walnuts

Blend first 3 ingredients well and press into 9 x 13 inch pan. Bake for 15 minutes in moderate (350 degree) oven. Combine next 6 ingredients. Drain raspberries saving syrup for sauce, then add to mixture with walnuts. Spread on partially cooked base and bake 30 to 35 minutes at 350 degrees. Serve with whipped cream and sauce.

RASPBERRY SAUCE:

In saucepan combine 1/2 cup sugar, 1/2 cup water, add reserved juice from raspberries, 2 tablespoons cornstarch, 1/2 teaspoon lemon juice. Cook until thick and pour over whipped cream on torte.