Fudge Cake with Melba Topping Recipe
Summary
Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Cake | ||
| package | 1 | |
| Dark Dutch Fudge Cake Mix | ||
| Egg substitute product equal to 3 eggs | ||
| Water | 1 1/4 Cup (16 tbs) | |
| 1/2 cup PURITAN Oil | ||
| 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
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.
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.
Chef
