Choc-rasp Upside Down Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Berries, Cakes, Desserts, Low-cal | 8 | Servings | ||
INGREDIENTS
| 1 | JOY GOODRICH | |
| 1 | T | Cornstarch |
| 2 | t | Vanilla extract |
| 1 1/2 | c | Raspberries |
| 1 1/2 | c | Flour |
| 1/4 | c | Unsweetened cocoa powder |
| 1/4 | c | Granulated sugar |
| 1 | t | Baking soda |
| 1/4 | t | Salt |
| 2 | T | +2 t veg.oil |
| 2 | T | Frzn apple juice, thawed |
| 1 | t | Raspberry vinegar |
| 1 | Confectioners sugar, opt |
INSTRUCTIONS
Preheat oven to 350d. In medium bowl; stir together cornstarch, 1 T water, and 1 tsp vanilla unit cornstarch dissolves. Gently stir in rapsberries. Spoon into an 8" round pan;set aside. In large bowl, combine flour, cocoa, sugar, baking soda, and salt. Stir in 3/4 cup water, the oil, apple juice, vinegar and remaining 1 tsp of the vanilla until batter is smooth. Pour batter evenly over raspberry mixture. Bake 34-40 minutes or until toothpick inserted comes out clean. Cool completely. Sprinkle w/ confect. sugar if using. Each serving: 1 FA, 1 B, 1/2 FR. 40 opt. cal. Per serving: 183 cal. Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on Apr 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 231.5mg
Potassium: 103.2mg
Carbohydrates: 29.5g
Fiber: 3g
Sugar: 7.5g
Protein: 3.2g