ALONG THE MISSISSIPPI: LITTLE BOYS LOVE RASPBERRY-FILLED CAKE

Recently we attended the wedding of Lee Ann Halstead and Larry Shell. Lee Ann is a close friend and the creator of the unique artwork for my books. Everyone else knows Lee Ann as the proprietor of The Gallery in New Madrid.

An intimate gathering of family and friends were privileged to be a part of this elegant occasion. It was a touching moment when Tommy, Lee Ann's son, gave her in marriage to Larry, a man who Tommy calls friend. A few teardrops were softly shed at this moment. In spirit and stature, Lee Ann and Larry did indeed make a handsome couple.

For the remainder of the night, gaiety filled the air. In the midst of the merrymaking I noticed a child admiring the wedding cake. I broke out in laughter for a long ago scene came to my mind.

When my son Rick was about 3, we were at a large wedding reception. He was right beside me, and then he was gone. I looked everywhere for him, and he was no where to be found. Just as I was becoming really alarmed, I noticed the tablecloth on the bride's table moving. With a closer look I could see the toes of his shoes behind the table. Rick was neatly removing the icing and the raspberry filling from the back of cake with his little finger -- one bite at a time.

As quietly as possible I removed him from the back of the table, and did away with any evidence he had ever been there (just like any good Mom would have done). We got in the cake line and got us a big piece of that raspberry-filled cake.

Raspberry filling

1 bag (12 ounces) frozen raspberries, thawed

1 cup sugar

2 teaspoons lemon juice

1 envelope unflavored gelatin

3 tablespoons cold water

1 1/2 cups whipping cream

1. Puree raspberries in food processor. Press puree through a sieve set over a large bowl until only seeds remain (yields about 1 cup puree). Stir in sugar and lemon juice.

2. Sprinkle gelatin over cold water in a medium saucepan. Let stand one minute, then stir over medium-low heat until granules completely dissolve. Add half the puree; heat until warm. Stir into puree in bowl. Refrigerate, stirring occasionally, for 1 1/2 hours or until consistency of unbeaten egg whites.

3. Beat heavy cream in a large bowl with mixer on medium-high speed until soft peaks form when beaters are lifted. Fold into raspberry mixture until blended. Use as soon as possible.

Yield: Enough filling for two or three 9-inch cake layers.

Visit Angie at her Web site, www.cookingwithangie.com

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.