Raspberry Angel Dessert

Directions

1. 1
   Slice cake in 3 layers.
2. 2
   Prepare filling by mixing sugar, flour and 1/2 teaspoon of salt in saucepan.
3. 3
   Slowly add milk; mix well.
4. 4
   Cook and stir over medium heat until mixture is thick and bubbly.
5. 5
   Cook 2 minutes more.
6. 6
   Stir some of the hot mixture into egg yolks; return to hot mixture.
7. 7
   Bring just to boiling, stirring constantly.
8. 8
   Remove from heat; add vanilla.
9. 9
   Cool.
10. 10
    Fold whipped cream into pudding.
11. 11
    Reassemble cake, spreading filling between layers and on top.
12. 12
    Garnish with raspberries and, if desired, fresh mint leaves.