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Rich Chocolate Cake With Raspberry Sauce

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Ingredients
  Raspberries in syrup 2 Cup (32 tbs), thawed, pureed and strained
  Cornstarch 2 Tablespoon
  All purpose flour 2 Cup (32 tbs)
  Skim milk 1 1⁄3 Cup (21.33 tbs)
  Sugar 1 Cup (16 tbs)
  Margarine 2⁄3 Cup (10.67 tbs), softened (Fleischmann's Brand)
  99% real egg product 8 Ounce (1 Carton, Egg Beaters Brand)
  Unsweetened cocoa 2⁄3 Cup (10.67 tbs)
  Baking powder 1 1⁄2 Teaspoon (Davis Brand)
  Vanilla extract 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
Directions

In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil.
Cool; refrigerate.
In large bowl, with electric mixer at low speed, mix flour, milk, sugar, margarine, Egg Beaters®, cocoa, baking powder, vanilla and baking soda just until blended.
Beat at high speed for 3 minutes.
Spread batter in greased and cocoa-dusted 13x9x2-inch baking pan.
Bake at 350┬░F for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool on wire rack.
Cut into 16 pieces.
Garnish as desired and serve topped with raspberry sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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