Categories: Cakes 
      Yield: 9 servings 
  
    1/2 c  Sugar 
  1 1/2 ts Cornstarch 
     10 oz Frozen Red Raspberries * 
      2 tb Lemon Juice 
      2 c  Fresh Black Raspberries 
    1/2 c  Unsalted Butter, Softened 
    1/2 c  Sugar 
      1 lg Egg, Beaten Lightly 
  1 1/2 ts Vanilla 
      1 c  Flour 
  1 3/4 ts Baking Powder 
    1/4 ts Salt 
    1/2 c  Milk 
  
  * Red Raspberries should be in syrup. 
  ~--------------------------------------------------------------------- 
  ~-- Thaw and drain the frozen red raspberries well, reserving 1/3 cup 
  of syrup. Pick over the fresh berries. In a heavy saucepan, combine 
  the sugar and cornstarch, add the reserved syrup and lemon juice, and 
  combine the mixture well. Add the thawed fruit and the fresh black 
  raspberries, bring the liquid to a boil over moderate heat, stirring 
  constantly, and simmer the mixture for 5 minutes. In a large bowl, 
  cream the butter. Add the sugar, a little at a time, beating and beat 
  the mixture until it is light and fluffy.  Add the egg and vanilla, 
  and beat the mixture until it is smooth. Into a bowl, sift together 
  the flour, baking powder, and salt. Add flour mixture to the butter 
  mixture in small batches, alternating with additions of milk.  Beat 
  well after each addition and blend the batter until it is smooth. 
  Spread the batter evenly in a lightly buttered 9-inch square baking 
  pan.  Spoon the berry mixture over it.  Bake in the middle of a 
  preheated 350ÜF oven for 20 minutes.  Reduce heat to 325ÜF and bake 
  for 20-25 minutes more or until tester comes out clean.  Let it cool 
  on a rack for 10 minutes.  Serve with cream or whipped cream. a 1983 
  Gourmet Mag. favorite by Nancy Bagget