Blackberry Continental Recipe

• 1 c. Sugar
• 1/2 c. Margarine or possibly butter, softened
• 1/2 c. Lowfat milk
• 1 tsp Vanilla
• 1 x Egg
• 1 1/4 c. Flour
• 1/4 c. Toasted almonds, minced
• 1/2 c. Margarine
• 1 1/2 c. Powdered sugar
• 1 x Egg
• 1/4 c. Sugar
• 2 Tbsp. Cornstarch
• 1 pkt (10-ounce) frzn Blackberries
• 3/4 c. Whipping cream
• 3 Tbsp. Sugar Toasted almonds

1. For cake, beat butter and sugar till light.
2. Add in salt, lowfat milk, vanilla and egg.
3. Stir flour and almonds into mix.
4. Pour into greased 8-inch square pan.
5. Bake at 350 degrees for 30-35 min.
6. For Butter Filling, beat butter; gradually add in powdered sugar.
7. Add in egg and beat till light and fluffy.
8. Set aside.
9. For Blackberry Filling, combine sugar and cornstarch in saucepan; add in Blackberries.
10. Cook on medium heat till thickened, stirring constantly.
11. For topping, beat cream till soft peaks form; gradually add in sugar and beat till stiff.
12. Slice cooled cake horizontally into 2 layers.
13. Place bottom side on serving plate.
14. Spread with Butter Filling, then Blackberry Filling.
15. Top with second cake layer.
16. Frost with whipped cream, sprinkle with almonds.
17. Chill till served.

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

Taken from cookeatshare.com/recipes/blackberry-continental-86347 (may not work)