Rich Chocolate Cake With Raspberry Sauce
|Raspberries in syrup||2 Cup (32 tbs), thawed, pureed and strained|
|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|
In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil.
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.