You are here

Fudge Cake With Melba Topping

chef.alburt's picture
Ingredients
For cake
  Fudge cake mix 9 Ounce (1 Package, Duncan Hines, Moist Deluxe Dark Dutch)
  Egg substitute 3⁄4 Cup (12 tbs) (Equal To 3 Eggs)
  Water 1 1⁄4 Cup (20 tbs)
  Puritan oil 1⁄2 Cup (8 tbs)
For raspberry sauce
  Frozen dry pack raspberries 12 Ounce, thawed, drained and juice reserved (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon
  Canned sliced peaches in light syrup 29 Ounce, drained (1 Can)
Directions

GETTING READY
1. Preheat oven to 350°F , grease and flour 13 x 9 x 2-inch pan.
MAKING
2. For making the cake combine cake mix, egg substitute, water and oil in large bowl.
3. Beat at medium speed with electric mixer for 2 minutes and pour into pan.
4. Let it bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean and cool completely.
5. For making the sauce in a medium saucepan combine reserved raspberry juice, sugar, cornstarch and lemon peel.
6. Let it boil lowering heat and cook until thickened, stirring constantly.
7. Stir in reserved raspberries and let it cool.
SERVING
8. Cut cake into serving squares and place several peach slices on top of cake square.
9. Spoon raspberry sauce over peaches and cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
6

Rate It

Your rating: None
4.22059
Average: 4.2 (17 votes)