Fudge Cake With Melba Topping Recipe
Ingredients
| Cake | ||
| 1 package Moist Deluxe Dark Dutch Fudge Cake Mix Egg substitute product equal to 3 eggs | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Raspberry Sauce | ||
| Raspberries package | 1 , drained | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Peaches | 1 Can (10oz), drained | |
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.
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.
Chef
