Recipe for cooking Black Raspberry Sheet Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Black Raspberry Sheet Cake

3 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 c. sugar
1 c. margarine
3 egg yolks, beaten
1/2 c. milk
1 tsp. vanilla extract or flavoring
1 (21 ounce) can black raspberry pie
    filling or cherry pie filling

In a lrg. bowl, add ingredients as listed in order, except pie filling. Mix very lightly and do not handle dough more than necessary. Take 3/4 dough and roll out on pastry cloth or floured board. Roll out to fit a 12 x 9-in. cake pan and at least 1 in. put the sides of the pan and place in pan. Spread pie filling on pastry. Roll out remaining dough to a 12 x 6-in. rectangle and with pastry cutter, dipped in flour, cut strips of dough for lattice on top of filling. Bake 30 mins. at 350 degrees F. After cake is thoroughly cooled, make topping.

Topping
1/2 c. butter or butter replacement
1/2 c. shortening
8 oz. cream cheese
1 lb. powdered\sugar
Dash of salt
1 pt. Marshmallow Creme
1 c. shredded coconut

In large bowl, allow to soften to room temperature margarine, shortening and cream cheese. Cream well. Add confectioners\sugar and salt. Cream well. Add Marshmallow Creme and spread on cake. Sprinkle with coconut. Refrigerate at least 2 hours.