Ingredients
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1 1/2
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1
-
2
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1/4
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-
-
-
-
-
-
-
-
-
Directions
Raspberry Cake Filling,Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!,Instead of using this as filling, I like to marble the raspberries into a white cake before baking and then top with butter frosting.,I doubled the cornstarch with the frozen raspberries and it still wasnt thick enough to hold up between the layers that were barrier frosted. Most of the filling oozed out when I went to put on the cover layer of frosting. And my cake was going to be three layers! I had to scrape off most of the filling and resort to making pink frosting. I would have been better off letting it soak into the cake.
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Steps
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1
Done
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In a Small Sauce Pan, Combined All of the Ingredients and Slowly Bring to a Boil Over Medium-High Heat (keep Stirring Until Thickened For Best Results). |
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2
Done
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Let Cool Completely Before Spreading Onto Cake. |
