Wild Raspberry Cake
3/4 cup butter
3/4 cup superfine sugar
1 1/2 cups self-rising flour
3 Wild Raspberry tea bags
2 1/2 pints raspberry ice cream
2 1/2 cups heavy cream
2 1/2 cups fresh raspberries
1. Combine the butter and sugar together and add the flour, the contents of two Stash Wild Raspberry tea bags, then the eggs. Pour the mixture into a greased baking pan. Bake for 20 to 25 minutes, or until done.
2. Turn out onto a wire rack to cool. When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread ice cream on and place top half of cake on top. Place the pan in the freezer for 3 to 4 hours.
3. Remove cake from freezer and pan. Mix the contents of 2 Wild Raspberry tea bags with cream. Quickly spread a layer of whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving.
Decorate the cake with fresh raspberries