Rich chocolate cake with raspberry sauce

16 Servings

Ingredients

Quantity Ingredient
2 cups Thawed; pureed, strained frozen raspberries in syrup
2 tablespoons Cornstarch
2 cups All-purpose flour
1⅓ cup Skim milk
1 cup Sugar
⅔ cup Softened Fleischmann's margarine
¾ cup Egg Beaters 99% Real Egg Product
⅔ cup Unsweetened cocoa
1½ teaspoon Vanilla extract
1½ teaspoon Baking powder
½ teaspoon Baking soda

Directions

Preparation :25 Cook :35 Stand 1:00 Total 2:00 In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil; chill.

In bowl, with electric mixer at low speed, mix flour, milk, sugar, margarine, EGG BEATERS, cocoa, vanilla, baking powder and baking soda just until blended. Beat at high speed for 3 minutes. Spread batter in greased and cocoa-dusted 13 X 9 X 2-inch baking pan. Bake at 350 degree F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces.

Garnish and serve with raspberry sauce.

Posted to brand-name-recipes by Penney Wilfort <penney-w@...> on Apr 19, 1998

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