Rich Chocolate Cake with Raspberry Sauce
Cook Time:
30 to 35 minutes
Course:
Servings:
16
Ingredients:
2 cups frozen raspberries in syrup, thawed, pureed, and strained
2 tablespoons cornstarch
2 cups all-purpose flour
1 1/3 cups skim milk
1 cup sugar
2/3 cup Fleishmann's margarine, softened
1 (8-ounce) carton Egg Beaters
2/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Instructions:
- In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil; chill.
- In bowl, with electric mixer at low speed, mix flour, milk, sugar, margarine, egg product, cocoa, vanilla, baking powder, and baking soda just until blended. Beat at high speed for 3 minutes. Spread batter in greased amd cocoa-dusted 13x9x2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces. Garnish and serve topped with raspberry sauce.
Notes:
- Can substitute skim milk for whole or 2% milk.
- Can substitute margarine for butter
- Can substitute egg product for 4 whole eggs.
Source:
Nabisco Consumer Food Center
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