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Fudge Cake With Melba Topping

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Ingredients
  Cake 1
  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)
  Cornstarch 2 Teaspoon
  Lemon peel 1⁄2 Teaspoon, grated
  Canned sliced peaches 29 Ounce, drained (1 Can)
Directions

Preheat oven to 350°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 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool completely.
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.
Cool.
Cut cake into serving squares.
Place several peach slices on top of cake square.
Spoon raspberry sauce over peaches and cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Interest: 
Everyday, Healthy

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