| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
16 |
Servings |
INGREDIENTS
| 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 soda |
INSTRUCTIONS
Preparation :25 Cook :35 Stand 1:00 Total 2:00
In small saucepan, over medium-high heat, cook raspberries and cornstarch,
stirring constantly until mixture thickens and begins to boil; chill.
In bowl, with electric mixer at low speed, mix flour, milk, sugar,
margarine, EGG BEATERS, cocoa, vanilla, baking powder and baking soda just
until blended. Beat at high speed for 3 minutes. 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 clean. Cool
in pan 10 minutes. Remove and cool on wire rack. Cut into 16 pieces.
Garnish and serve with raspberry sauce.
Posted to brand-name-recipes by Penney Wilfort <penney-w@pe.net> on Apr 19,
1998
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