This is a filling/topping to use with your already-made 2 layer cake.
1 (10 ounce) package frozen raspberries
2 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
1/2 cup juice from berries (after draining berries reserve juice)
1 1/2 cups commercial sour cream
Mix sugar and cornstarch and mix with juice. Boil for two minutes, stirring. Chill and add to berries. Add sour cream last.
**Half-and-half may be substituted for 1/2 cup of the sour cream. If this substitution is made, double sugar and cornstarch amounts.