Raspberry Cake Filling

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!

• Ready In: 10 mins
• Yields: 1 cake

Ingredients

• Raspberry Filling

• 1 1⁄2 cups frozen raspberries
• 1  tablespoon cornstarch
• 2  tablespoons lemon juice (fresh is best, but...)
• 1⁄4 cup sugar

Directions

1. 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).
2. Let cool completely before spreading onto cake.