Raspberry-Filled Cake

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup cake flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk
• 2 cups fresh raspberries, divided
• 1 tablespoon sugar
• 2-1/2 teaspoons cornstarch
• 1 teaspoon lemon juice
• 1/8 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 cup whipped topping
• Additional raspberries, optional

1. In a bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 9-in. round baking pan. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely.
3. Meanwhile, for filling, heat 1 cup raspberries in microwave for 30 seconds, then mash and measure 1/4 cup juice. Discard seeds.
4. In a small saucepan, combine sugar and cornstarch; gradually add raspberry juice. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in lemon juice and vanilla; cool.
5. In a bowl, combine sour cream and whipped topping. Fold in cooled raspberry mixture and remaining berries. Cut cake widthwise in half. Place one layer on a serving plate. Spread with half of the filling. Top with remaining layer and filling. Garnish with additional berries if desired. Store in the refrigerator.

butter, sugar, egg, vanilla, cake flour, baking powder, salt, milk, fresh raspberries, sugar, cornstarch, lemon juice, vanilla, sour cream, additional raspberries

Taken from www.tasteofhome.com/recipes/raspberry-filled-cake/ (may not work)