Fudge Cake With Melba Topping
|Fudge cake||200 Gram (1 Package)|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Raspberry sauce||1 Tablespoon|
|Frozen dry pack raspberries||12 Ounce (1 Package Thawed, Drained And Juice Reserved)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1⁄2 Teaspoon, grated|
|Canned sliced peaches||29 Ounce, drained (1 Can)|
Preheat oven to 350Â°F.
Grease and flour 13x9x2-inch pan.
For cake: Combine cake mix, egg substitute, water and oil in large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Pour into pan.
Bake at 350Â°F for 35 to 40 minutes or until toothpick inserted in center comes out clean.
For sauce: Combine reserved raspberry juice, sugar, cornstarch and lemon peel in medium saucepan.
Bring to a boil.
Reduce heat and cook until thickened, stirring constantly.
Stir in reserved raspberries.
Cut cake into serving squares.
Place several peach slices on top of cake square.
Spoon raspberry sauce over peaches and cake.