I keep powdered buttermilk in the pantry and usually have a carton of egg whites from the grocery store refrigeration section on hand. I could have used sour cream in place of the milk too, but chose to use the powdered buttermilk with great success. Now you know. I made the raspberry filling just as Kate suggests except I used an entire 16 oz. package of frozen raspberries. That meant I could save several Tablespoons of the raspberry filling in the refrigerator, which, in a couple of days, we plan to slather on biscuits hubs likes to make in the mornings. Kate also suggested two smaller pans, which, when I make it again, I will do. I used a large cast iron skillet but the recipe was a little too much for it resulting in a taller cake than I like. For the complete original recipe go to Kate moving forward.
Now, excuse me while I add some coffee to my cup and finish my cake.
Post script... the raspberry filling was GREAT on biscuits!
Post script... the raspberry filling was GREAT on biscuits!