10 inch angel food cake
1/2 c. sugar
1/3 c. flour
2 c. milk
3 egg yolks, slightly beaten
1 tsp vanilla
1 c. whipping cream, whipped
sweetened raspberries

Mix sugar, flour and 1/2 tsp salt in a sauce pan, slowly add milk. Mix well. Stir often medium heat until mixture is thick and bubbly. Stir 2 Tbsp of the hot mixture into the egg yolks. Return all to hot mixture bring just to boiling. Stirring constantly, remove from heat and add vanilla. Cool. Slice cake in 3 layers. Fold whip cream into pudding and fill between layers. Top with raspberries just before serving.