Raspberry Cake Filling, 1 cups Frozen raspberries, 1 tablespoon cornstarch, 2 tablespoons lemon juice, cup sugar, combined ingredients in sauce pan, bring to a boil over medium-high heat, let cool before spreading onto cake.
Raspberry Cake Filling- Really yummy and bright red, super pretty! I did add an extra tsp. of cornstarch, consistancy was perfect, kind of like jam. Not super sweet, a little tart. Make double for 9 x 13 cakes.