Rich Chocolate Cake With Raspberry Sauce

Rich Chocolate Cake With Raspberry Sauce



Ingrients & Directions


2 c Thawed; pureed, strained
-frozen raspberries in syrup
2 tb Cornstarch
2 c All-purpose flour
1 1/3 c Skim milk
1 c Sugar
2/3 c Softened Fleischmann's
-margarine
3/4 c Egg Beaters 99% Real Egg
-Product
2/3 c Unsweetened cocoa
1 1/2 ts Vanilla extract
1 1/2 ts Baking powder
1/2 ts Baking tonic


Training :25 Falsify :35 Viewpoint 1:00 Tally 2:00


In small saucepan, over medium-high passion, cook raspberries and cornstarch,
stirring constantly until mixture thickens and begins to roil; gelidity.


In roll, with electric mixer at low swiftness, mix flour, milk, bread,
oleo, EGG BEATERS, cocoa, vanilla, baking powder and baking soda just
until blended. Beat at high speed for 3 proceedings. 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 houseclean. Cool
in pan 10 proceedings. Remove and cool on wire wheel. Cut into 16 pieces.
Garnish and serve with razzing sauce.



Yields
16 Servings