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Rich Chocolate Cake With Raspberry Sauce Recipe
|Raspberries in syrup||2 Cup (32 tbs), thawed, pureed and strained|
|All purpose flour||2 Cup (32 tbs)|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Margarine||2⁄3 Cup (10.67 tbs), softened (Fleischmann's Brand)|
|99% real egg product||8 Ounce (1 Carton, Egg Beaters Brand)|
|Unsweetened cocoa||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon (Davis Brand)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4233 Calories from Fat 1233
% Daily Value*
Total Fat 153 g234.9%
Saturated Fat 21.3 g106.7%
Trans Fat 0 g
Cholesterol 6.2 mg
Sodium 1944.9 mg81%
Total Carbohydrates 667 g222.4%
Dietary Fiber 87.7 g350.7%
Sugars 327.1 g
Protein 96 g191.9%
Vitamin A 163.8% Vitamin C 125.4%
Calcium 112.6% Iron 108.1%
*Based on a 2000 Calorie diet
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.