Rich Chocolate Cake With Raspberry Sauce Recipe
Ingredients
2 cups frozen raspberries in syrup, thawed, pureed and strained
2 tablespoons cornstarch
2 cups all purpose flour
1 1/3 cups skim milk
1 cup sugar
2/3 cup FLEISCHMANN'S® Margarine, softened
1 (8 ounce) container EGG BEATERS® 99% Real Egg Product
2/3 cup unsweetened cocoa
1 1/2 teaspoons DAVIS® Baking Powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
Directions
In small saucepan, over medium-high heat, cook raspberries and cornstarch, stirring constantly until mixture thickens and begins to boil.
Cool; refrigerate.
In large bowl, with electric mixer at low speed, mix flour, milk, sugar, margarine, Egg Beaters®, cocoa, baking powder, vanilla and baking soda just until blended.
Beat at high speed for 3 minutes.
Spread batter in greased and cocoa-dusted 13x9x2-inch baking pan.
Bake at 350°F for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool on wire rack.
Cut into 16 pieces.
Garnish as desired and serve topped with raspberry sauce.
Cool; refrigerate.
In large bowl, with electric mixer at low speed, mix flour, milk, sugar, margarine, Egg Beaters®, cocoa, baking powder, vanilla and baking soda just until blended.
Beat at high speed for 3 minutes.
Spread batter in greased and cocoa-dusted 13x9x2-inch baking pan.
Bake at 350°F for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool on wire rack.
Cut into 16 pieces.
Garnish as desired and serve topped with raspberry sauce.
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