Blackberry Continental

• 1 cup sugar
• 1 cup margarine or butter, softened
• 1 cup milk
• 1 teaspoon vanilla
• 1 egg
• 1 cup flour
• 1 cup toasted almonds chopped
• 1 cup margarine
• 1 cup powdered sugar
• 1 egg
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 frozen blackberries pkt, 10-oz
• 1 cup whipping cream
• 3 tablespoons sugar
• toasted almonds

1. For cake, beat butter and sugar until light. Add salt, milk, vanilla and egg. Stir flour and almonds into mixture. Pour into greased 8-inch square pan. Bake at 350 degrees for 30-35 minutes. For Butter Filling, beat butter; gradually add powdered sugar. Add egg and beat until light and fluffy. Set aside. For Blackberry Filling, combine sugar and cornstarch in saucepan; add Blackberries. Cook on medium heat until thickened, stirring constantly. For topping, beat cream until soft peaks form; gradually add sugar and
2. Slice cooled cake horizontally into 2 layers. Place bottom side on serving plate. Spread with Butter Filling, then Blackberry Filling. Top with second cake layer. Frost with whipped cream, sprinkle with almonds. Refrigerate until served.

sugar, margarine, milk, vanilla, egg, flour, margarine, powdered sugar, egg, sugar, cornstarch, blackberries, whipping cream, sugar, almonds

Taken from www.yummly.com/recipe/Blackberry-Continental-1649217 (may not work)