Catholic Recipe: Danish Teacake
A simple yellow cake spruced up with currant-raspberry filling makes a wonderful cake to serve for afternoon tea.
Prepare cake batter; bake in 2 8-inch layer cake pans according to directions on package. Remove from pans; cool on wire cake racks. Prepare pudding mix according to directions on package; cool. Split each cooled cake layer crosswise with sharp longbladed knife. Put together with pudding mix to make a 4-layer cake, spreading filling between layers; sift confectioners' sugar generously through small strainer over top.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965