Raspberry Cake Filling
Description: 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!
Ingredients:
- 1 1/2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice (fresh is best, but...)
- 1/4 cup sugar
Steps:
- 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).
- Let cool completely before spreading onto cake.
